Corn-meal Mush
From The art of cookery, 1899
Serves 4
If frying, moisten the meal with cold milk instead of water.
Presented as published in 1899. 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
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 96. The excerpt below is the record exactly as published.
one teaspoonful of salt, one teaspoonful of butter, one teaspoonful of baking powder, one ^%%. Put together and bake the same as Griddle Cakes No. i. Corn-meal Mush. — Three cups of boiling water, one cup of corn-meal, half a cup of cold water
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