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Cornmeal Mush
From Lessons in cooking through preparation of meals, 1912
Serves 4
Cook the cornmeal the day before or overnight in a fireless cooker.
Presented as published in 1912. 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
200Calories
4 gProtein
43 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories200 kcal
Protein3.8 g
Carbohydrates43 g
Fiber2.1 g
Sugars0.9 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium306 mg
Potassium80 mg
Calcium12 mg
Iron2.4 mg
Magnesium21 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate113 mcg
Choline4.7 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 68. The excerpt below is the record exactly as published.
CORNMEAL MUSH COUNTRY SAUSAGE AND FRIED APPLES MUFFINS COFFEE Cornmeal Mush Add ^ t salt to 6 c water, and when boiling very slowly sprinkle into it i^ c cornmeal
Cook this with the app: pantry check, scaling, and the assistant.