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Indian Mush

A thickened cornmeal porridge boiled for an hour, served with cream, milk, butter or syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Indian Mush

Ingredients

Directions

Prepare

  1. Bring 3 quarts of water to a boil in a large pot.

  2. Add salt to taste.

Cook

  1. Gradually stir in enough Indian meal to thicken the mixture.

  2. Let it boil slowly for 1 hour.

  3. Beat well until the mixture is light and smooth.

Serve

  1. Serve with cream, rich milk, butter, or syrup if desired.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Indian meal (cornmeal)
Thickens the boiling water into a porridge as its starch swells and gelatinizes.

The step that matters

Stirring in the meal gradually. Adding cornmeal all at once into boiling water can clump into lumps that are hard to smooth out. Stirring it in slowly keeps the starch dispersed so it thickens evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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