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Cornmeal Mush
From The home cook book, 1905
Serves 3
Presented as published in 1905. 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
767Calories
15 gProtein
165 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories767 kcal
Protein15 g
Carbohydrates165 g
Fiber9.1 g
Sugars2.6 g
Total Fat4.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium1504 mg
Potassium290 mg
Calcium207 mg
Iron27 mg
Magnesium65 mg
Phosphorus187 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate387 mcg
Choline21 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 139. The excerpt below is the record exactly as published.
CORNMEAL MUSH Put one quart of boiling water into a double-boiler, add one heaping teaspoon of salt and one pint and a half of commeal
Cook this with the app: pantry check, scaling, and the assistant.