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Graham Mush No. 1

A thick porridge made from Graham flour and boiling water, cooked slowly for at least an hour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Graham Mush No. 1

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the mush

  1. Stir the dry Graham flour rapidly into the boiling water until a thick porridge forms.

  2. Cook slowly for at least one hour, stirring occasionally.

Serve

  1. Serve hot, or spread leftover mush on shallow tins and heat quickly in a 400°F (200°C) oven.

Recipe from a historical cookbook (Internet Archive).

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 flour
Forms the thick porridge body and provides the mush's main structure and flavour.
Water
Hydrates the flour starch so it swells and thickens as the mush cooks.

The step that matters

Stirring the flour into the boiling water. Adding the dry flour rapidly keeps it from clumping into lumps, because flour starch hydrates unevenly when it meets hot liquid in clusters. Smooth dispersion lets the starch thicken the porridge evenly.

“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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