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Indian Meal Mush
From The Cook County cook book, 1912
Serves 4
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
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
Nutrition per serving
145Calories
3 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein2.8 g
Carbohydrates31 g
Fiber1.5 g
Sugars0.6 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.5 mg
Potassium56 mg
Calcium25 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A4.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline3.4 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 3. The excerpt below is the record exactly as published.
INDIAN MEAL MUSH. — Moisten a cup of corn meal with enough water to make a paste. Stir this paste into a qt. of salted boiling water
Cook this with the app: pantry check, scaling, and the assistant.