Rye Mush
Ingredients
Directions
Prepare
In a bowl, mix 1 cup of rye meal with 1 cup of water to form a smooth batter.
Bring 2 cups of water to a boil in the inner dish of a double boiler.
Cook
Slowly pour the batter into the boiling water, stirring continuously until thickened.
Transfer to the outer boiler and cook for at least 1 hour.
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
- Rye meal
- Provides the starch and grain flavour that thicken the porridge as it cooks.
- Water
- Hydrates the meal so its starches swell and thicken during cooking.
The step that matters
Slowly pouring the batter into boiling water while stirring continuously. Stirring disperses the meal evenly as it enters the hot water, so starch granules hydrate separately instead of clumping into lumps. Pouring slowly keeps the water at a steady boil and lets the mixture thicken smoothly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.