A representation of how this dish might look when finished.

MUSH CAKES

Name: MUSH CAKES
Yield: 6 servings
Ingredients: 1 quart cold mush; ¾ pint wheat flour; 1 tablespoon butter or lard; ½ cup flour (for dusting)

From Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908.

Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.

Ingredients

6 servings

1 quart cold mush
¾ pint wheat flour
1 tablespoon butter or lard
½ cup flour (for dusting)

Method

Combine the cold mush, wheat flour, and butter or lard.
Shape the mixture into little cakes with your hands.
Dust the cakes with flour.
Bake them on a hot griddle or in an oven at 375 degrees Fahrenheit until browned on both sides.

Original recipe, verbatim

MUSH CAKES.

Miss Mollie Ward, Philadelphia, Pa., 1855.

Take i qt. of cold mush, 3/ pt. of wheat flour, a little butter or
lard. Make into little cakes with your hand, flour, and bake them
on a griddle as slab-cake, or in the oven.

Transcribed as printed in Famous old receipts used a hundred years and more in the kitchens of the North and the South, 1908. Spelling and punctuation are left as in the source scan.

Not shown: too few ingredients matched to estimate responsibly.