Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Indian Meal Mush
From The Cook County cook book, 1912
Serves 4
Recipe by Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.
A modern interpretation · AI-generated from the original record
Ingredients
- a cup of corn meal
- a qt. of salted boiling water
Method
Moisten a cup of corn meal with enough water to make a paste.
Stir this paste into a qt. of salted boiling water and cook, beating it hard and often for at least 1 hr.
If the mush becomes too stiff, add more boiling water.
Nutrition per serving
145Calories
3 gProtein
31 gCarbs
1 gFat
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.