Fried Corn-Meal Mush
From The fun of cooking, 1915
Presented as published in 1915. 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
2725Calories
70 gProtein
517 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories2725 kcal
Protein70 g
Carbohydrates517 g
Fiber67 g
Sugars11 g
Total Fat42 g
Saturated Fat7.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat17 g
Omega-30.4 g
Cholesterol0 mg
Sodium7141 mg
Potassium2325 mg
Calcium160 mg
Iron21 mg
Magnesium797 mg
Phosphorus1597 mg
Zinc22 mg
Copper2.1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.6 mg
Vitamin K1.4 mcg
Vitamin B64.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate241 mcg
Choline0 mg
Caffeine0 mg
Water3854 g
As published
This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 33. The excerpt below is the record exactly as published.
FRIED COEN-MEAL MUSH 1 rounded tablespoonful of salt. 1 quart of yellow corn-meal. 4 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.