dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Mush
From The complete cook book, 1900
Serves 1
Serve hot.
Presented as published in 1900. 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
815Calories
20 gProtein
134 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories815 kcal
Protein20 g
Carbohydrates134 g
Fiber6.7 g
Sugars1.7 g
Total Fat22 g
Saturated Fat7.3 g
Monounsaturated Fat8.5 g
Polyunsaturated Fat3.8 g
Omega-30 g
Cholesterol199 mg
Sodium2049 mg
Potassium302 mg
Calcium263 mg
Iron29 mg
Magnesium57 mg
Phosphorus247 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate310 mcg
Choline169 mg
Caffeine0 mg
Water337 g
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 65. The excerpt below is the record exactly as published.
FRIED MUSH. Make a good smooth mush of one and a half cups of boiling water, one-half teaspoonful of salt and one-half cup of cornmeai stirred slowly into it, and boil briskly until well-cooked. Meal made of old corn is apt to be dryer than that made of new, so care should be taken not to get the mush too thick. When cold, add one egg and mix thoroughly with a wire potato masher or a strong cooking spoon — the egg must be worked thor- oughly through all of it — then add flour enough to make into cakes. Now put a spoonful of good, sweet lard
Cook this with the app: pantry check, scaling, and the assistant.