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Musmehlmus (whole Wheat Mush)

Make Musmehlmus (whole Wheat Mush) at home with Milk, Sl Rye Bread Cubed, and Butter. Serves 4. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 l
• 2
• 50 g

Method (preview)

1. 1

   From grandmother's more thrifty times; rarely encountered today.

2. 2

   Bring the milk to a boil.

3. 3

   Stirring constantly, add the Musmehl flour.

4. 4

   Keep at a low boil for 10 to 15 minutes, stirring constantly.

5. 5

   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.

6. 6

   Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

7. 7

   Posted by: Karin Brewer, Cooking Echo, 8/92