1 1/2 liter milk (1 1/2 qt)
200 g musmehl flour (7 oz) (a coarsely gr, ound wheat flo
1 in olden times, spelt flour, from w, hich only
1 part of the bran has been removed)
2 slice rye bread, cubed
50 g butter (3 1/2 tbsp)
A Recipe for
Musmehlmus (Whole Wheat Mush)
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This Recipe for Musmehlmus (Whole Wheat Mush) is one of thousands in the Recipes-to-go Bread Cookbook.
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This is a recipe for Musmehlmus (Whole Wheat Mush) from the recipe cookbook of Recipes-to-go (Bread)
"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." |
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Food Tip |
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Food Tip |
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
Serves: 4
Musmehlmus (Whole Wheat Mush) Recipe brought to you by Recipes To-Go