Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- three pints of water
- one quart of water on to boil
- one pint of corn meal
- a pint of corn meal to three pints of water
- a pint of cold milk
- one teaspoonful of salt
Directions
Corn mush is made by sprinkling corn meal into well-salted boiling water (a pint of corn meal to three pints of water) and cooking it well. But corn meal mush is much lighter, and when fried for breakfast, browns better, by cooking it as follows. Put one quart of water on to boil. Stir a pint of cold milk with one pint of corn meal and one teaspoonful of salt. When the water boils pour in the mixture gradually, stirring all well together. Let it boil for half an hour, stirring often, to prevent it from burning. To have it fried for breakfast it must be thoroughly cooked and made the day before. When cold, slice it, dip each slice in beaten egg (salted) and bread or cracker crumbs, and fry in boiling hot lard.