Graham Mush
Ingredients
Directions
Make the mush
Sift the graham meal slowly into the boiling salted water, stirring briskly until thick.
Transfer to a pan and steam for 3 to 4 hours.
Serve
Serve with milk, cream, or butter and syrup.
It can also be eaten cold or sliced and fried like corn mush.
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
- Graham meal
- Forms the thick body of the mush as its starch swells in boiling water.
The step that matters
Sifting the graham meal slowly while stirring briskly. Adding the meal slowly into boiling water while stirring keeps it from clumping, so the mush cooks evenly and becomes smooth rather than lumpy.
“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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