Fried Mush.
A dish that gets its character from corn meal and flour.
contains gluten
Ingredients
US
Metric
- 1/2 pint of corn meal
- 2 tablespoonfuls of flour
- 1 teaspoonful of salt
- 1 quart of boiling water
Steps
- Mix the dry ingredients well in a stewpan and pour the boiling water on them, stirring all the time. Beat vigorously and cook slowly for three hours, keeping the stewpan covered. At the end of that time dip a small bread-pan in cold water, and pour the mush into it, packing smoothly. Set away to cool.
- In the morning turn the mush out on a board and cut in slices about half an inch thick. Roll these in dry flour and fry in hot fat until brown. Drain on sheets of brown paper, and serve very hot.
Nutrition (estimated, per serving)
| Calories | 515 |
|---|---|
| Protein | 13.4 g |
| Fat | 1.3 g |
| Carbs | 109.4 g |
| Fiber | 3.7 g |
| Sodium | 1298 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States