vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cornmeal Mush
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 2
Cold mush may be cut in slices one-half inch thick and fried a delicate brown. Serve with syrup.
Presented as published in 1901. 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
442Calories
9 gProtein
95 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein8.9 g
Carbohydrates95 g
Fiber5.4 g
Sugars1.4 g
Total Fat2.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium547 mg
Potassium166 mg
Calcium157 mg
Iron19 mg
Magnesium38 mg
Phosphorus105 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate215 mcg
Choline12 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 49. The excerpt below is the record exactly as published.
Cornmeal Mush. — Add salt to a cup of cornmeal and mix one cup cold water grad- ually to make a smooth paste. Pour it into a pint of boiling water
Cook this with the app: pantry check, scaling, and the assistant.