Soy-bean Mush
Ingredients
Directions
Make the mush
In a covered double boiler, combine soy-bean flour, salt, and water.
Cook for two hours.
Allow to cool.
Fry and serve
Slice and roll in corn flour.
Fry in drippings.
Use warm or cold for making croquettes.
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
- Soy-bean flour
- Forms the thick mush base that sets as it cools and can be sliced.
- Water
- Hydrates the soy-bean flour so it cooks into a soft, spoonable mush.
- Corn flour
- Forms a light coating on the slices that helps them brown when fried.
The step that matters
Cook for two hours. The mush must cook long enough for the flour starch to fully gelatinize and thicken; if it is underdone it will stay runny and will not hold a slice shape after cooling.
“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.
You might also like
Eggplant Cakes34 recipes
Escalloped Tomatoes (Scalloped Tomatoes)25 recipes
Parsnip Croquettes12 recipes
Onion Pudding9 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.