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Corn Meal Mush
From The Pattern cook-book, 1890
Serves 4
Leftover mush can be placed in an earthenware dish to be fried when cold.
Presented as published in 1890. 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
553Calories
11 gProtein
119 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories553 kcal
Protein11 g
Carbohydrates119 g
Fiber7 g
Sugars1.6 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium1978 mg
Potassium208 mg
Calcium230 mg
Iron25 mg
Magnesium46 mg
Phosphorus127 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.7 mg
Folate119 mcg
Choline16 mg
Caffeine0 mg
Water297 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 168. The excerpt below is the record exactly as published.
a pint of corn meal into three pints of boiling water, stirring constantly, adding two tea-spoonfuls of salt
Cook this with the app: pantry check, scaling, and the assistant.