| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cereal |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
|
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 |
|
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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