Cornmeal Mush
From Metropolitan cook book, 1918
Presented as published in 1918. 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
801Calories
15 gProtein
172 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories801 kcal
Protein15 g
Carbohydrates172 g
Fiber8.4 g
Sugars3.5 g
Total Fat3.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium4724 mg
Potassium323 mg
Calcium52 mg
Iron9.5 mg
Magnesium84 mg
Phosphorus214 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)11 mg
Folate452 mcg
Choline19 mg
Caffeine0 mg
Water1442 g
As published
This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 3. The excerpt below is the record exactly as published.
CORNMEAL MUSH 1| cups cornmeal 2 teaspoons salt 6 cups water
Cook this with the app: pantry check, scaling, and the assistant.