Tamale Mush

Ingredients

• 1 quart boiling water
• 1 large tomato, peeled and cut fine
• 1/3 cup chopped onion
• 2 teaspoons salt
• 1/3 cup diced sweet pepper
• 1 1/2 cups corn meal, or enough
• 2 tablespoons vegetable butter

Method

1. 1

   Put the butter, the onion, and the sweet pepper into a saucepan, and braise over the fire for a few minutes.

2. 2

   Add the water, the salt, and the tomato, and let boil for 10 minutes.

3. 3

   Blend the corn meal with 1 cup of cold water, and add to the boiling liquid, which should measure about 3 1/2 cups.

4. 4

   Let boil slowly over the open fire until it thickens; then set into an outer boiler, and let cook for 2 hours.

5. 5

   Pour into a wetted mold, and when cold, slice, and brown in an oiled skillet, or use for the following tamale pie.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 88. The excerpt below is the record exactly as published.

TAMALE MUSH 1 quart boiling water i large tomato, peeled and cut fine l/3 cup chopped onion 2 teaspoons salt */3 cup diced sweet pepper i1/^ cups corn meal, or enough 2 tablespoons vegetable butter

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