*  Exported from  MasterCook  *

                      Musmehlmus (Whole Wheat Mush)

Recipe By     : Aegidius Kolb and Leonhard Lidel
Serving Size  : 4    Preparation Time :0:00
Categories    : German

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2   l            Milk (1-1/2 qt)
 200       g            Musmehl flour (7 oz) --
                        - coarsely ground wheat flour,
                        - historically, spelt flour,
                        - from which only part of the
                        - bran has been removed
   2       sl           Rye bread -- cubed
  50       g            Butter (3-1/2 tb)

  From grandmother's more thrifty times; rarely encountered today.
  
  Bring the milk to a boil. Stirring constantly, add the Musmehl
  flour. Keep at a low boil for 10 to 15 minutes, stirring
  constantly. When ready to serve, with a spoon carefully pour the
  melted butter over the mush (which should already have formed a
  skin), and put the ryebread cubes on top. The mush tastes best when
  eaten from a copper skillet, and must have a 'Schuepet' (browned
  crust on the bottom).
  
  Yield: 4 Servings
  
  Recipe FROM: D'Schwaebisch' Kuche', 1976

  Posted by: Karin Brewer, Aug 1992
 

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