Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| 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
- 1 quart indian meal
- 1 teaspoon salt
- one fine flour that can be treated in the same way as the coarsely ground
- one thing that makes corn so valuable a grain to people like the negroes
- one peculiarity
Directions
There is one fine flour that can be treated in the same way as the coarsely ground, — that made from
8B Corn and Oraham Flour.
Indian corn. Perhaps on account of its larger per cent of fat and because little of its albumen is in the form of gluten, it does not form into a sticky paste as does wheat flour, but can be mixed with water only and then boiled or baked into digestible and good tasting food, and this is one thing that makes corn so valuable a grain to people like the negroes of the southern states, whose cooking apparatus is of the most primitive sort. Corn meal has one peculiarity, — it quickly sours and should be kept no longer than a week. The kiln-dried meal, however, keeps indefinite- ly, and is now largely used, but is not as sweet as the freshly ground. The name " meal " seems to be used for both the fine and coarsely ground.
This, whether made from fine or
Corn mush. , , . «."•••«,
coarsely ground corn, is cooked like grits. See page 86.
Hoe cake or corn 1 quart Indian meal, 1 teaspoon salt, pone. Moisten to a dough with boiling water
or milk; let it stand a few hours till it shows air bubbles on the surface, then make into thick cakes and bake in the oven, or cut in slices and fry in pork fat on a griddle. Break, not cut, and eat hot.