Cornmeal Mush
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
It can be boiled for two hours, but is eatable after twenty minutes.
Presented as published in 1885. 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
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 11. The excerpt below is the record exactly as published.
Cornmeal Mush. The main difficulties in making good cornmeal mush are the care necessary to prevent the formation of lumps and the long time required to cook it. The surest way to avoid lumps is to mix the meal first with cold water enough to make a thin batter, and then pour this batter into the pot of boiling water (slightly salted)
Cook this with the app: pantry check, scaling, and the assistant.