Cornmeal Mush
From Waldensian cookery, 1957
Presented as published in 1957. 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
569Calories
12 gProtein
124 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein12 g
Carbohydrates124 g
Fiber8.1 g
Sugars1 g
Total Fat3.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium2136 mg
Potassium212 mg
Calcium379 mg
Iron41 mg
Magnesium46 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0 mg
Manganese0.4 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)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)12 mg
Folate216 mcg
Choline15 mg
Caffeine0 mg
Water484 g
As published
This recipe was extracted from Waldensian cookery (1957), page 10. The excerpt below is the record exactly as published.
CORNMEAL MUSH 14 cup enriched cornmeal 2% cups boiling water 34 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.