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Corn Meal Mush
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
290Calories
6 gProtein
62 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein5.6 g
Carbohydrates62 g
Fiber3.1 g
Sugars1.3 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium1183 mg
Potassium115 mg
Calcium14 mg
Iron0.9 mg
Magnesium29 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline6.8 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 339. The excerpt below is the record exactly as published.
CORN MEAL MUSH. One cup corn meal, one teaspoon salt, three cups water
Cook this with the app: pantry check, scaling, and the assistant.