Fried Cornmeal Mush
From The home cook book, 1905
Serves 3
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
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 139. The excerpt below is the record exactly as published.
FRIED CORNMEAL MUSH After the mush is boiled, heat water in a two-quart tin pan, pour the mush in while hot, and cover it with a plate to prevent a scum forming on the top. When perfectly hard and cold, turn it out on a plate, and cut into slices half an 254 THE HOME COOK BOOK inch thick. Turn the sHces over and over in a plate of corn- meal, and fry in enough lard to keep from sticking
Cook this with the app: pantry check, scaling, and the assistant.