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Hasty Pudding, or Indian Meal Mush

Name: Hasty Pudding, or Indian Meal Mush
Yield: 3 servings
Ingredients: Put one quart of water on to boil; one pint of corn meal; one teaspoonful of salt; one tablespoonful of flour; one pint of cold milk

From Mrs. Lincoln's Boston cook book, 1884

Serves 3

Presented as published in 1884. 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

397Calories

8 gProtein

85 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories397 kcal

Protein7.7 g

Carbohydrates85 g

Fiber4.1 g

Sugars1.7 g

Total Fat1.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Cholesterol0 mg

Sodium795 mg

Potassium155 mg

Calcium14 mg

Iron1.3 mg

Magnesium37 mg

Phosphorus106 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A12 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate36 mcg

Choline9 mg

Caffeine0 mg

Water327 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 69. The excerpt below is the record exactly as published.

Hasty Pudding, or Indian Meal Mush. Put one quart of water on to boil. Mix one pint of corn meal^ one teaspoonful of salt^ and one tablespoonful of flour with one pint of cold milk

Cook this with the app: pantry check, scaling, and the assistant.