Corn Meal Mush for Frying
From A text-book of cooking, 1915
May be prepared in a double boiler according to the recipe given above. Cook it for several hours over boiling water.
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
1919Calories
39 gProtein
413 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories1919 kcal
Protein39 g
Carbohydrates413 g
Fiber23 g
Sugars6 g
Total Fat10 g
Saturated Fat1.4 g
Monounsaturated Fat2 g
Polyunsaturated Fat4.4 g
Cholesterol0 mg
Sodium6856 mg
Potassium724 mg
Calcium635 mg
Iron68 mg
Magnesium166 mg
Phosphorus460 mg
Zinc3.1 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A35 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.5 mg
Niacin (B3)20 mg
Folate375 mcg
Choline52 mg
Caffeine0 mg
Water1278 g
As published
This recipe was extracted from A text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 23. The excerpt below is the record exactly as published.
2 cupfuls corn meal 2 teaspoonfuls salt 2 tablespoonf uls flour 2 cupfuls cold water 1 quart boiling water Mix the dry ingredients, add the cold water, and mix thoroughly. Place the boiling water in the small pan of the fireless cooker. Stir the corn meal mixture into the boiling water and cook 10 minutes directly over the flame, stirring constantly. Cover and place in the large kettle of boiling water. Place in the fireless cooker 5 to 10 hours. Remove the pan of mush from the water and allow the mush to cool. Corn Meal Mush for frying
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