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Fried Mush

Fried mush is a dish of cooled mush pieces coated in flour and fried in lard and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Fried Mush

Ingredients

Directions

Prepare

  1. Prepare mush and let it cool in bread tins.

  2. Slice the cooled mush into pieces.

  3. Dip each piece in flour.

Fry and serve

  1. Heat a mixture of lard and butter in a frying pan.

  2. Fry the floured pieces until browned on both sides.

  3. Serve hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mush
Cooled and sliced, it firms up so the pieces hold their shape while frying.
Flour
Coats the slices so they brown in the hot fat and develop a crisp surface.
Lard and butter
Hot fat conducts heat to the coated slices, browning them and adding rich flavor.

The step that matters

Let the mush cool fully before slicing. Warm mush is soft and crumbles easily. Once cooled and set, it holds its shape, so the slices stay intact when dipped and fried.

“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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