Fried Cornmeal Mush
From Lessons in cooking through preparation of meals, 1912
Serves 2
Plenty of time must be allowed for frying mush as it does not brown quickly.
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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 70. The excerpt below is the record exactly as published.
Fried Cornmeal Mush Turn the mush from the mould where it was placed the preceding morning, slice ^-inch thick or a little less, dust DECEMBEB MENUS 125 with flour and saute in butter
Cook this with the app: pantry check, scaling, and the assistant.