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Indian Mush Cakes

A cake made from Indian meal, wheat flour, water, and salt, baked on a hot griddle.

From an old cookbook · modernised transcription
By Eliza Leslie · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Indian Mush Cakes

Ingredients

Directions

Make the batter

  1. Pour three pints of cold water into a pan.

  2. Stir gradually into it a quart of sifted Indian meal that has been mixed with half a pint of wheat flour and a small teaspoonful of salt.

  3. Give it a hard stirring at the last.

Bake

  1. Have ready a hot griddle.

  2. Bake the batter immediately, in cakes about the size of a saucer.

Serve

  1. Send them to table piled evenly, but not cut.

  2. Eat them with butter or molasses.

By Eliza Leslie. Recipe from a historical cookbook (Project Gutenberg).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Indian meal
Forms the main body of the cakes and sets into a grainy, tender texture as it cooks.
Wheat flour
Adds some gluten-based structure so the cakes hold together when baked.

The step that matters

Bake the batter immediately. Cornmeal thickens and stiffens as it stands, and starch needs heat to set. Baking right after mixing on a hot griddle keeps the cakes moist and evenly cooked.

“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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