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Indian Mush

A thick batter made from Indian meal, boiled with water and salt, served with milk, molasses, or butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Indian Mush

Ingredients

Directions

Prepare

  1. Bring 2 quarts of water to a boil in a pot.

  2. Add 2 teaspoons of salt to the boiling water.

Cook

  1. Gradually stir in enough Indian meal to form a thick batter.

  2. Boil for 30 minutes, stirring vigorously to keep it light.

Serve

  1. Serve with new milk or with molasses and butter.

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.

Explore the science

What each ingredient does

Indian meal
Cornmeal that thickens the water into a batter and sets as it cooks, forming the body of the mush.

The step that matters

Stirring while the meal is added and boiled. Adding cornmeal too fast or without steady stirring forms lumps, and stopping the stirring lets the starch settle and scorch on the bottom of the pot. Vigorous stirring keeps the batter smooth and light as the starch gelatinizes.

“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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