Corn Meal Mush
From A simple course in home economics for rural schools, 1916
The mush may be cooked in the fireless cooker.
Presented as published in 1916. 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 simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 20. The excerpt below is the record exactly as published.
1 C. corn meal into 4 G. boiling: water, to which has been added 1 t. salt. Stir constantly and continue boiling for 10 m. Place in steamer or double boiler. Cook for 3 hours. Note: The mush may be cooked in the fireless cooker. See University Bulletin No. 347. Hominy Grits 1 C. grits 4 C. boiling water 1 t. salt FolloAV directions for corn meal mush
Cook this with the app: pantry check, scaling, and the assistant.