Cold Mush Rolls
From A practical cook and text book for general use, 1896
Use any kind of coarse cereal for the mush.
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 34. The excerpt below is the record exactly as published.
mush made of rye, corn, oat- meal, Graham or any kind of coarse cereal, and stir into it Graham meal to make dough stiff enough to handle. Make up or cut into small rolls or biscuits, and bake at once in a hot oven. Hot Mush Rolls, Into boiling hot mush or cereal of any kind, fresh or warmed over, stir sufficient Graham meal to make a rather stiff dough. Turn it at once upon a well floured board, knead very little, cut into shape and bake in quick oven. When corn meal is used, fine white flour may be added if desired, and also in the cold mush rolls
Cook this with the app: pantry check, scaling, and the assistant.