Fried Mush for Breakfast
Ingredients
Directions
Prepare the mush
The night before, stir a little salt into 2 quarts of boiling water and add 1 pound of farina.
Boil for 10 minutes, then pour into a shallow dish to cool.
Fry
The next morning, cut the cooled mush into slices.
Fry the slices in lard until they are light brown.
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
- Farina
- Thickens the water into a firm mush that sets as it cools, so it can be sliced.
- Lard
- Fries the slices, adding fat that browns the surface and gives a crisp exterior.
The step that matters
Cool the mush fully before slicing. Farina mush must cool and set in the dish overnight; if it is cut while still warm or soft, the slices will break apart and will not hold their shape in the frying pan.
“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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