Fried Cold Mush
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
If fried in lard, add a little salt.
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.
Fried Cold Mush. Cut cold cornmeal mush into slices half an inch thick, and fry on both sides in boiling pork fat or butter. Or, dip each slice into beaten ^%g (salted), then into bread or cracker crumbs
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