Indian-Meal Mush

Ingredients

• 1 cup Indian meal
• 3 quarts boiling water
• 1 tablespoonful salt

Method

1. 1

   Mix the meal with cold water to make a thin batter.

2. 2

   Gradually pour into boiling water while stirring.

3. 3

   Cover and cook gently for 1 to 2 hours, stirring frequently.

4. 4

   If too thick, add boiling water.

5. 5

   Cold mush can be sliced and fried.

Nutrition per serving

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 65. The excerpt below is the record exactly as published.

1 cup Indian meal. 3 quarts boiling water. 1 tablespoonful salt. To prevent the meal from lumj)ing, mix it with sufficient cold water to make a thin batter, then gradually pour in the batter so as not to reduce the water below the boiling x^oint, stirring it in with a wooden spoon or round stick. Cover closely and let it cook gently from one to two hours, stirring frequently or continuously, to prevent scorching. The mush should be made thick. When finished, if too thick, add boiling water carefully. Cold mush may be cut into slices from one-half to three-quarters of an inch thick, and fried brown on both sides in hot beef dripping, lard, or butter. 148 MANUAL FOR ARMY COOKS. Before frying, eacli slice may be dipped into beaten egg (salted), then into bread or cracker crumbs. Tlie best way to make mnsli for frying is to jjut two quarts of water on the fire to boil. Stir into a ({uart of cold milk or water one pint of corn meal and two teaspoonfuls of salt. When tbe water boils pour in the mixture gradually, stirring it well in. Let it boil half an hour, stirring continu- ously to prevent scorching. Set aside to cool, and when cold cut into slices three-quarters of an inch thick and fry ; or the slices may be dix)ped in egg and crumbs as above. OATMEAL MUSH. Oatmeal mush is prepared as Indian-meal mush

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