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Mush, Indian Meal
From Harper's cook book encyclopædia, 1902
Serves 2
Polenta can be made by mixing partly cooked mush with grated cheese and baking.
Presented as published in 1902. 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
320Calories
11 gProtein
17 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories320 kcal
Protein11 g
Carbohydrates17 g
Fiber16 g
Sugars0.9 g
Total Fat25 g
Saturated Fat2.2 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat17 g
Cholesterol0 mg
Sodium18 mg
Potassium488 mg
Calcium153 mg
Iron3.4 mg
Magnesium235 mg
Phosphorus385 mg
Zinc2.6 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K2.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate52 mcg
Choline47 mg
Caffeine0 mg
Water4.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 305. The excerpt below is the record exactly as published.
Mush, Indian -meal. — It requires longer boiling and more careful mix- ing than oatmeal. The meal should be mixed with boiling water or milk gradually, and stirred rapidly be- tween each handful to prevent it from lumping. It requires long boiling, and when boiled is served with salt, sugar
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