Fried Mush
From The universal cookery book, 1887
Presented as published in 1887. 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
1523Calories
30 gProtein
303 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories1523 kcal
Protein30 g
Carbohydrates303 g
Fiber21 g
Sugars1.9 g
Total Fat34 g
Saturated Fat6.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat5.1 g
Cholesterol44 mg
Sodium4298 mg
Potassium514 mg
Calcium1213 mg
Iron127 mg
Magnesium114 mg
Phosphorus268 mg
Zinc1.7 mg
Copper0 mg
Manganese0.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate511 mcg
Choline56 mg
Caffeine0 mg
Water1539 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 62. The excerpt below is the record exactly as published.
Fried Mush. Into two quarts of boiling water, stir corn-meal, until it makes a smooth mush ; boil half an hour ; add salt, and stir briskly. Have hot, in a skillet, one tablespoonful each of lard and butter ; drop the boil- ing mush into the skillet in little pats ; fry a light crisp brown on both sides. — Presbyterian Cook- Book: Mrs. W. A. B., Dayton , O. Hominy Drop-Cakes. “ One pint of fresh boiled hominy (or cold hominy may be used ; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina- kettle without adding water), one tablespoonful of water,
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