Fried Mush
Ingredients
Directions
Beat the egg in a shallow dish.
Wet the slices of mush in the egg.
Fry the slices in hot lard until brown, ensuring there is enough lard to keep the pan from drying out.
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
- Mush
- Forms the main body of the dish, cut into slices that fry to a crisp outside.
- Egg
- Coats the mush slices, helping the surface set and brown evenly in the fat.
- Lard
- Conducts heat for frying, browning the slices and adding richness to the crust.
The step that matters
Keeping enough lard in the pan. Too little fat lets the pan dry out, so slices scorch or stick instead of browning evenly. Enough hot fat transfers heat steadily to form a golden crust.
“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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