*  Exported from  MasterCook  *
 
                       MUSMEHLMUS (WHOLE WHEAT MUSH)
 
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 Serving Size  : 4    Preparation Time :0:00
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   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
 
   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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