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Graham Mush

A porridge made by stirring graham flour into boiling salted water, served with milk or cream and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and milk are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 78,219 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Graham Mush

Ingredients

Directions

Make the mush

  1. Bring 4 cups water to a boil in a pot.

  2. Add 1 teaspoon coarse sea salt to the boiling water.

  3. Slowly sift in 1 cup graham flour while stirring briskly until thickened.

  4. Transfer the mixture to a pan and steam for 3 to 4 hours.

Serve

  1. Serve with milk or cream and sugar.

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 + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

  3. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Graham flour
Forms the thick body of the mush as its starch swells and thickens in hot water.

The step that matters

Sifting in the flour while stirring briskly. Adding the flour slowly into boiling water while stirring keeps it from clumping. Starch granules that hit hot liquid in a mass form lumps with dry centers that stay raw.

“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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