Fried Mush
Ingredients
Directions
Make the mush
Add one-half teaspoon of salt to one quart of boiling water.
Add two-thirds cup of Cream of Wheat to the water and stir slowly.
Put the mixture in a double boiler and boil for three-quarters of an hour.
Pour into a square pan to harden.
Fry and serve
When ready, slice into uniform pieces.
Dip pieces in diluted egg, then coat with cornmeal.
Fry in hot lard.
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. See the original page.
Explore the science
What each ingredient does
- Cream of wheat (in the method)
- Thickens the boiling water into a firm mush that holds its shape when cooled and sliced.
- Egg (in the method)
- Diluted egg helps the cornmeal coating stick to the mush pieces.
- Cornmeal (in the method)
- Forms a crisp, golden coating when the pieces are fried.
The step that matters
Pour into a square pan to harden. The mush must set fully before slicing; if it is cut while still soft, the pieces will break apart and may not hold their shape in the hot lard.
“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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