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Corn-Meal Mush
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
466Calories
9 gProtein
100 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories466 kcal
Protein9.3 g
Carbohydrates100 g
Fiber5.7 g
Sugars1.5 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium1714 mg
Potassium176 mg
Calcium158 mg
Iron17 mg
Magnesium41 mg
Phosphorus111 mg
Zinc0.7 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)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate87 mcg
Choline13 mg
Caffeine0 mg
Water319 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 130. The excerpt below is the record exactly as published.
CORN-MEAL MUSH 1 cup com meal 1 teaspoon salt 1 cup cold water 1 pint boiling water
Cook this with the app: pantry check, scaling, and the assistant.