Graham Mush
Ingredients
Directions
Make the mush
Bring 4 cups of water to a boil.
Add 1 teaspoon of coarse sea salt to the boiling water.
Slowly sift in 1 cup of graham meal while stirring briskly until thick.
Transfer to a pan and steam for 3 to 4 hours.
Serve
Serve warm with milk, cream, sugar, butter, or syrup.
Alternatively, let it cool, slice, and fry 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
- Its starch thickens with the hot water, forming the body of the mush.
The step that matters
Sifting in the graham meal while stirring briskly. Adding the meal slowly into vigorously stirred water keeps it from clumping into lumps, so it hydrates evenly and thickens into a smooth mush.
“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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