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Mush Bread

A baked bread made with mush, butter, eggs, and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mush Bread

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the batter

  1. While the mush is hot, beat in the butter until melted.

  2. Let the mixture cool.

  3. Beat in the egg yolks and milk until well combined.

Bake and serve

  1. Grease a baking dish.

  2. Just before baking, whip the egg whites and fold them into the batter.

  3. Bake in a 400°F (200°C) oven and serve immediately.

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mush
Forms the main body of the batter and gives the bread its bulk.
Butter
Adds fat for richness and a tender crumb.
Egg yolks
Enrich the batter and help bind it together.
Milk
Adds moisture and loosens the batter.
Egg whites
Whipped to trap air, which helps the bread rise in the oven.

The step that matters

Folding in the whipped egg whites. Whipped egg whites hold air bubbles that lift the batter as it bakes. Folding gently and baking right away keeps those bubbles from collapsing, so the bread rises better.

“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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