| 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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