Musmehlmus (Whole Wheat Mush)

18.09.2008 | Author: Cook | Posted in Recipes for kids
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Musmehlmus (Whole Wheat Mush)


Servings: 4
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)
    •

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





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