Fried Mush
Ingredients
Directions
Make the mush
Stir a tablespoonful of salt and a cup of flour mixed with one quart of Indian meal into a quart of boiling water.
Beat it well, and boil gently for two hours.
Turn the whole into dishes which have been dipped in cold water, and set away to cool.
Fry and serve
In the morning, cut into slices an inch thick, and fry brown in pork fat.
Serve slices of pork fat with it.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
Explore the science
What each ingredient does
- Indian meal
- Forms the thick body of the mush and, once cooled, sets firm enough to slice.
- Flour
- Adds body and helps the mush hold together when cooled and sliced.
- Pork fat (in the method)
- Fries the slices to a brown, crisp surface and adds rich flavour.
The step that matters
Boil gently for two hours. Cornmeal starches must fully gelatinize in boiling water to thicken and set. Stirring well while cooking prevents lumps, and gentle heat avoids scorching the bottom of the pot.
“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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