Corn Meal Mush
From A text-book of cooking, 1915
If cooked in a double boiler, prepare according to the general rule for cereals and cook over boiling water for at least 3 hours.
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1281Calories
26 gProtein
276 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1281 kcal
Protein26 g
Carbohydrates276 g
Fiber17 g
Sugars3.5 g
Total Fat7.4 g
Saturated Fat1.1 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat3.1 g
Cholesterol0 mg
Sodium4492 mg
Potassium479 mg
Calcium612 mg
Iron65 mg
Magnesium107 mg
Phosphorus288 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)17 mg
Folate303 mcg
Choline38 mg
Caffeine0 mg
Water786 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 23. The excerpt below is the record exactly as published.
CORN MEAL MUSH 4 cupfuls boiling water 1 cupful corn meal 1 teaspoonful salt
Cook this with the app: pantry check, scaling, and the assistant.