Fried Mush
Ingredients
Directions
Cut the mush into pieces that are 1 inch thick and 3 inches long.
Dip each piece in a well-beaten egg.
Roll the egg-coated pieces in pounded cracker.
Fry the coated pieces in hot oil until golden brown.
Recipe from a historical cookbook (Internet Archive).
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.
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