Free Recipe Musmehlmus (Whole Wheat Mush)
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Musmehlmus (Whole Wheat Mush) Recipe
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)
Musmehlmus (Whole Wheat Mush) Preparation
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 kids
Cooking Temperature:
Recipe Serves: 4
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