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Bran and Rye Mush

A mush made from rye and bran cooked in salt water, served with hot cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bran and Rye Mush

Ingredients

Directions

  1. Put ½ cup of rye into boiling salt water and cook for 20 minutes.

  2. Moisten ½ cup of bran with a little hot water and mix it with the rye mush.

  3. 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.

Explore the science

What each ingredient does

Bran
Absorbs liquid and adds body and a coarser texture to the porridge.
Hot cream
Adds richness and a creamy mouthfeel when served over the porridge.

“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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