Piedmont Corn Meal Mush
A historical recipe from Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922).
A historical recipe
Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Project Gutenberg eBook #71119.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
This recipe is known as American, but other nations also prepare similar recipes.
Credit
From Aunt Caroline's Dixieland recipes, by Emma McKinney, William McKinney (1922). Digitised by Project Gutenberg, eBook #71119 (https://www.gutenberg.org/ebooks/71119). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- 3¹⁄₂ cups boiling water
- 1 teaspoon salt
- 1 cup fine corn meal
Method
- 3¹⁄₂ cups boiling water, 1 teaspoon salt, 1 cup fine corn meal.
- Add meal to boiling salted water by sifting it slowly through the fingers, while stirring rapidly with the other hand.
- Boil for ten minutes, and cook over hot water for two hours.
- Serve hot as a cereal.
- Or pour into one-pound baking powder boxes to cool;
- fry in deep fat.
- Serve either for breakfast, or as an accompaniment to roast pork, or, with syrup, for dessert.
Plating
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