Bran and Rye Mush
Ingredients
Directions
Put ½ cup of rye into boiling salted water and cook for 20 minutes.
Moisten ½ cup of bran with a little hot water and mix it with the rye mush.
Serve with hot cream.
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
- Rylax
- Cooks into the thick mush that forms the body of the porridge.
- Bran
- Absorbs the hot water and adds bulk and a coarser, chewier texture.
- Cream
- Adds richness and fat to the hot porridge when served.
The step that matters
Moisten the bran before mixing it in. Dry bran clumps and resists blending, so wetting it with a little hot water first lets it combine evenly with the rye mush.
“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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