Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of indian meal in which melt the butter
- one teacup of boiled rice
- four eggs
- salt
Directions
One teacup of boiled rice, butter size of half an egg, scald two cups of Indian meal in which melt the butter. Mix to- gether with sweet milk, add four eggs (beaten separately), the whites put in just before going into the oven, a little salt. Do not make batter too stiff. Bake about half an hour in shallow tins. — Mrs. Merryman.
Make a thin batter of corn meal and water, with a little salt. Beat it well, put in a pan that will lit in your steamer, and let it steam three hours. When you wish to fry the mush after it is cold, cut in slices, dip in flour, and fry in hot lard. Another way to fry mush is to drop the hot mush by spoonful into boiling lard. This is an improvement on the other way.