CORN-MEAL MUSH OR HASTY PUDDING
From Household science and arts, 1913
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
960Calories
19 gProtein
206 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories960 kcal
Protein19 g
Carbohydrates206 g
Fiber11 g
Sugars3 g
Total Fat5.2 g
Saturated Fat0.7 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.2 g
Cholesterol0 mg
Sodium4585 mg
Potassium362 mg
Calcium311 mg
Iron34 mg
Magnesium81 mg
Phosphorus230 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate187 mcg
Choline26 mg
Caffeine0 mg
Water403 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 20. The excerpt below is the record exactly as published.
1 o. com meal 1 tbs. flour 1} ts. salt 1 c. cold milk 2 c. boiling water RECIPE 55. RECIPE 56. 1 c. rice 1} ts. salt 3 c. boiling water (about) CREAM OF WHEAT Mix the cream of wheat and salt with cold water enough to make a smooth paste. Pour on boiHng water and cook it over the fire for ten minutes, stirring it constantly. CovOT it and cook it over boiling water for forty-five minutes, stirring' it occasionally. OATMEAL MUSH Put the boiling water and salt into the upper part of a double boiler. Sprinkle in the oatmeal. Cook it over the fire for ten minutes, stirring it constantly. Cover it, and cook it for five hours over boiling water, stirring it occasionally. CORN-MEAL MUSH OR HASTY PUD- DI
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