Fried Mush
Ingredients
Directions
Pack boiled mush into greased molds and cover.
Cool the molds, then turn out the mush and cut into slices.
Fry the slices in very hot lard or frying oil until brown.
For syrup, boil 2 cups of sugar with 1 cup of water.
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
- Boiled mush
- Forms the body of the dish; cooling lets it set firm enough to slice and fry.
- Lard or frying oil
- Fat that carries heat to the slices and browns their surface.
- Sugar
- Sweetens the syrup and helps it thicken as it boils.
The step that matters
Frying the slices in very hot fat. Fat that is not hot enough lets the slices soak up oil and turn greasy before they brown. Very hot fat browns the outside quickly, forming a crisp crust while the inside stays tender.
“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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