Fried Corn-meal Mush
From A Little Cook-Book for a Little Girl, 1905
Alternatively, fry smaller pieces in hot fat like doughnuts.
Presented as published in 1905. 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
245Calories
0 gProtein
0 gCarbs
27 gFat
Full nutrition (32 nutrients)
Calories245 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat8 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.3 g
Cholesterol28 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline33 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 1. The excerpt below is the record exactly as published.
Fried Corn-meal Mush Make the corn-meal mush the day before you need it, and when it has cooked half an hour put FOR A LITTLE GIRL 15 it in a bread-tin and smooth it over ; stand away overnight to harden. In the morning turn it out and slice it in pieces half an inch thick. Put two tablespoonfuls of lard or nice drip- ping
Cook this with the app: pantry check, scaling, and the assistant.