Musmehlmus (whole wheat mush)
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | litre | Milk (1 1/2 qt) |
200 | grams | 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 | slices | Rye bread, cubed |
50 | grams | Butter (3 1/2 Tbsp) |
Directions
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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