Boiled Indian Meal Mush
Ingredients
Directions
Prepare the pudding
Bring 2 quarts of water and 1 tablespoon of coarse sea salt to a boil in a saucepan.
Mix the Indian meal with cold water to form a thin batter.
Pour the batter into the boiling water while stirring.
Gradually stir in enough Indian meal to thicken the mixture until a pudding stick can stand upright.
For easier frying, mix 4 tablespoons of flour with the Indian meal before cooking.
Stir the mixture frequently to prevent lumps and burning, and let it boil for 1 hour.
Set and serve
Once cooked, pour the mush into pans or dishes that have been wet with cold water and let it cool.
Slice and fry the cooled mush, or serve it with milk, cream, and sugar.
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 that thickens the boiling water into a firm mush that sets as it cools.
- Flour
- Adds a little starch so the cooled mush holds together better when sliced and fried.
The step that matters
Stirring while the meal goes into the boiling water. Cornmeal added to hot liquid can clump and scorch on the bottom. Frequent stirring keeps the mixture smooth and prevents burning during the long boil.
“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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