Fried Mush
Ingredients
Directions
Prepare
Pour hasty pudding into a baking tin to mold.
Once set, cut it into slices.
Fry and serve
Fry the slices slowly in drippings or lard until crisp and brown on both sides.
Serve with syrup.
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
- Hasty pudding
- Forms the base that sets firm, then crisps and browns when fried.
- Drippings or lard
- Fat that conducts heat to crisp and brown the slices on both sides.
- Syrup
- Adds sweetness to contrast with the savory, crisp fried slices.
The step that matters
Fry the slices slowly. Slow frying in enough fat lets the moisture inside heat through before the outside browns too fast. Hot, rushed frying can scorch the surface while the centre stays soft. Patience gives an even, crisp 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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