Graham Mush
Ingredients
Directions
Sift the graham flour.
Stir the flour gently into the boiling water while continuously stirring.
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
- Graham flour
- Forms the thickened body of the porridge as its starch gelatinises in hot water.
The step that matters
Adding the flour to the boiling water. Adding flour gradually while stirring constantly keeps the starch dispersed, so lumps do not form. Stirring also lets the starch hydrate evenly and thicken the porridge 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.
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