Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 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
- one teaspoonful to one cupful of grits
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon soda
- a handful of wheat flour to the mush to make it stiffer
- half water
- 1 egg
- salt
Directions
These are better adapted to simple cookery than are fine flours, since to make them eatable it is only necessary to cook them soft in water. The grains used in this way among us are cracked wheat, farina or wheat grits, oatmeal, hominy and corn meal, and they are all cooked in nearly the same way.
MUSHES. wheat, oat and Time 2-3 hours. This time maybe
corn mushes. , , , , . , -, • ,
shortened by soaking the grits some hours in water. Oatmeal and corn cannot be over- cooked.
Amo+nt of Water. They all, except corn, absorb from three to four times their bulk of water; corn, a little over twice.
Salt. One teaspoonful to one cupful of grits.
Method of cooking. Steaming is best, as there is then no danger of burning or of making the mush
Mushes. si
pasty by stirring. Put the grits and four times their bulk of water into a double boiler or into a dish and set the .dish into a steamer, or use a tin pail with tight cover, and set in a kettle of water; — any way to keep it at boiling heat without burning. Uses for cold Porridge. Stir any cold cooked mush mushes. smooth with half water and half milk
to the consistency of porridge. Add a little salt and boil np. Sugar and cinnamon or nutmeg may be added as flavor. Of course porridges can be also made of the uncooked grits, they are simply very thin mushes.
Pancakes. I cup of cold oatmeal, hominy or corn mush, 2 cups flour, | pint of milk, -J teaspoon salt, and 1 egg, 2 teaspoons baking powder or 1 of soda and 2 of cream of tartar. Or, sour milk may be used with 1 teaspoon soda, omitting the cream of tartar. These mushes will differ a little in thickness, and therefore more or less flour may be needed. Bake on griddle.
Muffins. The same mixture as above, with the addition of a little more flour. Bake in muffin rings.
To Fry. For this, only corn mush and hominy are commonly used. When cooking, add a handful of wheat flour to the mush to make it stiffer. Pack while warm into a square mould and when cold cut in slices and fry slowly to a nice brown on a griddle with a little fat. Or, the slices may be dipped into beaten egg, then into bread crumbs, and fried in boiling fat.