Fried Mush
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Make the cornmeal cake
Bring water and salt to a boil in a pot.
Gradually stir in cornmeal, whisking to prevent lumps.
Cook over low heat, stirring constantly, until thickened, about 5 minutes.
Pour the mixture into a greased dish and let it cool.
Once set, cut the cake into slices.
Fry and serve
Fry the slices in a skillet until golden brown.
Serve with maple syrup.
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
- Cornmeal
- Its starch thickens with heat and sets into a firm cake as it cools.
The step that matters
Gradually stirring in the cornmeal while whisking. Dry cornmeal added all at once to hot water clumps, because the outer grains hydrate and swell before the inside can wet. Adding it slowly while whisking keeps the mixture smooth, so the cake sets 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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