Recipes > Rice, Cereals, Grains > Cornmeal > Cornmeal Mush

Cornmeal Mush


Sprinkle with the hand a pint of cornmeal into rapidly boiling salted water, stirring all the time. Cook for half an hour; or mix the cornmeal with a pint of milk and teaspoonful of salt and turn it slowly into a quart of boiling water; cook for half an hour, stirring constantly. This may be eaten cold or hot, with milk, with butter and sugar, or with syrup. When cold it can be cut into slices and browned on both sides in a saute-pan, and used as a vegetable dish, or as a breakfast dish, and may be eaten with syrup.


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The Century Cook Book (1901).

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