Musmehlmus (whole Wheat Mush) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 liter: Milk, 1 1/2 qt
200 gram: 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 slice: Rye bread, cubed
50 gram: Butter, 3 1/2 Tbsp
Directions:
From grandmothers 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel,
Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion:
Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92
Source from luhu.jp
Tags
Cereal