Musmehlmus (whole wheat mush)

Yield: 4 servings

Measure Ingredient
1½ litre Milk (1 1/2 qt)
200 grams Musmehl flour (7 oz) (a coarsely ground wheat flour,
\N \N In olden times, spelt flour, from which only
\N \N Part of the bran has been removed)
2 slices Rye bread, cubed
50 grams 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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