Mush or Porridge
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Combine the grain with enough water to moisten it without making it too wet in a porcelain vessel.
Cover the pot and place it in a 350°F (175°C) oven for several hours or overnight.
Serve or fry
Serve as is, or let it cool.
Cut the cooled mush into thin slices.
Cook the slices in a pan to mimic frying.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cornmeal
- Forms the thick porridge body as its starch absorbs water and softens during slow baking.
The step that matters
Adding the water. Too much water leaves the grain soggy and unable to set into a mush that can be sliced and fried later. Moisten it just enough so the grain absorbs the liquid as it bakes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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