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Corn Meal Mush
From The new practical housekeeping, 1890
Serves 8
Baked mush is easier to make and avoids burning.
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
436Calories
8 gProtein
93 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein8.4 g
Carbohydrates93 g
Fiber4.6 g
Sugars1.9 g
Total Fat2.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium22 mg
Potassium172 mg
Calcium18 mg
Iron1.3 mg
Magnesium42 mg
Phosphorus117 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate35 mcg
Choline10 mg
Caffeine0 mg
Water486 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 400. The excerpt below is the record exactly as published.
Corn Meal Mush. — For the best manner of preparing meal page 32 Some prefer the yellow variety, others the white ; put four Suarts fresh water in a kettle to boil, salt to suit the taste ; when it egins to boil stir in one and one-half quarts meal
Cook this with the app: pantry check, scaling, and the assistant.