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Quick Graham Mush

A quick bread made with sour milk, molasses, and Graham flour, baked at 350°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and flour are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Quick Graham Mush

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 350°F (175°C).

Make the batter

  1. In a bowl, combine sour milk, molasses, and salt.

  2. Dissolve baking soda in a little hot water and add to the mixture.

  3. Stir in Graham flour until you can no longer mix with a spoon.

Bake

  1. Pour the batter into a well-greased pan.

  2. Bake for 2 hours.

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. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Molasses + flourtop 16% of all pairs
    Smell alikemoderate
    Cooked together10,429 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Milk + molassestop 21% of all pairs
    Smell alikelow
    Cooked together7,243 recipes

    Shared aroma: furaneol (caramel, strawberry).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Sour milk
Its acidity reacts with the baking soda to produce gas that lifts the bread.
Baking soda
Reacts with the acid in the sour milk to release carbon dioxide, causing the bread to rise.
Graham flour
Provides the bulk and structure of the bread as its proteins and starch set during baking.
New orleans molasses
Adds sweetness, moisture, and a deep, caramel-like flavour and colour.

The step that matters

Stirring in the Graham flour. Mixing until the batter can no longer be stirred with a spoon is a clear stopping point, but the batter should be stirred just enough to combine. Overmixing develops gluten and can make the bread tough, while the baking soda starts reacting as soon as it meets the acidic sour milk, so the batter should go into the pan promptly.

“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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