Musmehlmus (Whole Wheat Mush) Recipe

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Musmehlmus (Whole Wheat Mush) Ingredients

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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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.

This is a recipe for Musmehlmus (Whole Wheat Mush) from the recipe cookbook of Recipes-to-go (Bread)

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Musmehlmus (Whole Wheat Mush)

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Musmehlmus (Whole Wheat Mush) 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

Serves: 4

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Musmehlmus (Whole Wheat Mush) Recipe from the Recipes-To-go.com Bread Recipe Cookbook

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