Fried Mush
Ingredients
Directions
Make the mush
Sift Graham meal slowly into boiling salted water, stirring briskly until thick.
Remove from heat and pour into a bread tin to cool.
Once cold, slice the mush.
Fry and serve
Dip each slice in flour.
Fry in a mixture of lard and butter in a frying pan, turning to brown both sides.
Serve hot.
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
- Graham meal
- Forms the thick mush that sets when cooled, then gives the slices their body.
- Lard
- Fat for frying that carries heat and helps the slices brown well.
- Butter
- Adds flavour and helps the slices brown in the frying fat.
The step that matters
Stirring the Graham meal into boiling water. Adding the meal slowly while stirring briskly prevents lumps and scorching, and keeps the mush smooth so it sets firm enough to slice.
“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.