Fried Mush
Ingredients
Directions
Prepare
Pack leftover mush into greased moulds and cover to prevent crust from forming.
The next morning, slice the mush thinly.
Cook
Dip the slices in flour or cornmeal.
Sauté the slices until golden brown.
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
- Leftover mush
- Forms the base that is set in moulds, then sliced and fried.
- Flour or cornmeal
- Coats the slices so they brown into a crisp, golden surface when sautéed.
- Grease for moulds
- Keeps the mush from sticking to the moulds when it is turned out.
The step that matters
Sautéing the slices until golden brown. Browning depends on a hot, dry surface and enough fat. Crowding the pan or cooking too gently makes the slices steam and stay pale and soft instead of crisp.
“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
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 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.