Corn Meal Mush

Name: Corn Meal Mush
Ingredients: i C. corn meal; 2^ C. water; 1 t. salt

From Student's manual in household arts, 1915

If corn meal is very fine, mix with 1 C. cold water before adding to the boiling water, to prevent lumping.

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

581Calories

11 gProtein

125 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories581 kcal

Protein11 g

Carbohydrates125 g

Fiber6.1 g

Sugars2.5 g

Total Fat2.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium2362 mg

Potassium229 mg

Calcium24 mg

Iron1.7 mg

Magnesium56 mg

Phosphorus155 mg

Zinc1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate47 mcg

Choline14 mg

Caffeine0 mg

Water608 g

As published

This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 15. The excerpt below is the record exactly as published.

Corn Meal Mush. i C. corn meal 2^ C. water 1 t. salt

Cook this with the app: pantry check, scaling, and the assistant.