Corn-meal Mush, or Hasty Pudding
Ingredients
Directions
In a large pot, bring 7 cups of salted water to a boil.
Gradually add 1 cup of cornmeal by the handful, stirring constantly.
Continue stirring until the mixture forms a thick, smooth batter.
Finally, stir in a good handful of flour to help bind it for frying.
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.
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