Musmehlmus (Whole Wheat Mush)

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Musmehlmus (Whole Wheat Mush) Ingredients

1 1/2 l Milk (1 1/2 qt)	Part of the bran has been
200 g Musmehl flour (7 oz) (a	2 sl Rye bread, cubed
In olden times, spelt flour,	50 g Butter (3 1/2 Tbsp)

Instructions for Musmehlmus (Whole Wheat Mush)

From grandmothers 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: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kids.zip

Main Ingredient: WheatCuisine: Uncategorized

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