Fried Mush
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 65. The excerpt below is the record exactly as published.
Fried Mush. — Cut cold mush into squares, cubes, or oblong pieces a suitable size for serving, cover with flour and meal sifted together, dip in ^^^ batter, roll in crumbs, fry in a basket in hot fat
Cook this with the app: pantry check, scaling, and the assistant.