Indian Meal Mush
From The household (of the Detroit free press), 1886
Serves 4
Can be sliced and fried until crisp.
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 348. The excerpt below is the record exactly as published.
INDIAN MEAL MUSH. Turn the required amount of water into the kettle and let it boil. Throw in enough salt to make the water taste salty, and for each quart of water allow a bit of saleratus the size of a small pea. Now stir in slowly and briskly the sifted meal, and do not allow lumps to form. When the mush is the consistency of batter, allow it to cook for twenty minutes ; then add two large tablespoonfuls of wheat flour
Cook this with the app: pantry check, scaling, and the assistant.