Breakfast
Indian meal mush
Indian meal mush, preserved from Marion Harland’s 1903 cookbook with ingredient cues including moisten a cupful of corn-meal with enough cold water to make it into a paste.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Moisten a cupful of corn-meal with enough cold water to make it into a paste.
- Stir this paste into a quart of salted, boiling water, and cook, beating it hard and often, for an hour at least.
- If the mush becomes too stiff, add from time to time more boiling water.
Historical transcription
Source method
- 1
Moisten a cupful of corn-meal with enough cold water to make it into a paste. Stir this paste into a quart of salted, boiling water, and cook, beating it hard and often, for an hour at least. If the mush becomes too stiff, add from time to time more boiling water.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.