A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Must be served hot.
Preserved exactly as written in the original source
Make it like the above recipe
Turn it into bread tins and when cold slice it
Dip each piece in flour and fry it in lard and butter mixed in the frying pan, turning to brown well both sides
Must be served hot
Modern guidance to help you succeed with this vintage recipe
Chilling the cornmeal mush allows the starches to fully set and retrograde, creating a firm structure that slices cleanly without falling apart. Dredging in flour creates a dry surface that prevents splattering and promotes even browning through the Maillard reaction. The combination of lard and butter provides both high-heat stability and rich flavor—lard's higher smoke point prevents burning while butter adds nutty complexity.
The cornmeal mush must be made at least 4 hours ahead and can be prepared up to 3 days in advance. Pour into a greased loaf pan, cover tightly with plastic wrap, and refrigerate until completely firm. Slice and fry just before serving for best texture.
Fried mush is best eaten immediately while hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but will lose their crispy texture. Reheat in a 400°F oven on a wire rack for 10-12 minutes to restore some crispness, though it won't match the original texture.
AI-generated tips from Chef Cecil's culinary database
The cornmeal mush must be made at least 4 hours ahead and can be prepared up to 3 days in advance. Pour into a greased loaf pan, cover tightly with plastic wrap, and refrigerate until completely firm. Slice and fry just before serving for best texture.
Fried mush is best eaten immediately while hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but will lose their crispy texture. Reheat in a 400°F oven on a wire rack for 10-12 minutes to restore some crispness, though it won't match the original texture.
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