Name: Bran and Rye Mush
Ingredients: ½ cup rylax; ½ cup bran; salt (to taste); hot cream (for serving)

Bran and Rye Mush

Ingredients

½ cup rylax
½ cup bran
salt (to taste)
hot cream (for serving)

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 cooked rye mush.
Serve with hot cream.

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.

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What each ingredient does

Rylax: Cooks in boiling water to form the thick mush that forms the base of the dish.
Bran: Moistened bran adds body and a grainy texture to the 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.