| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cereal | 4 | Servings | |
INGREDIENTS
| 1 1/2 | l | Milk (1 1/2 qt) |
| 200 | g | Musmehl flour (7 oz) (a coarsely ground wheat flour, |
| In olden times, spelt flour, from which only | ||
| Part of the bran has been removed) | ||
| 2 | sl | Rye bread, cubed |
| 50 | g | Butter (3 1/2 Tbsp) |
INSTRUCTIONS
From grandmother's more thrifty times; rarely encountered today. Bring the milk to a boil. Stirring constantly, add the Musmehl flour. Keep at a low boil for 10 to 15 minutes, stirring constantly. When ready to serve, with a spoon carefully pour the melted butter over the mush (which should already have formed a skin), and put the ryebread cubes on top. The mush tastes best when eaten from a copper skillet, and must have a 'Schuepet' [browned crust on the bottom]. Serves 4. From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip
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