Fried Mush
From A text-book of cooking, 1915
Left-over wheatena, cream of wheat, farina, and other breakfast cereals may be molded, cooled, and then 'fried.'
Presented as published in 1915. 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 text-book of cooking (1915) by Carlotta Cherryholmes Greer, page 24. The excerpt below is the record exactly as published.
FRIED" MUSH Cut corn meal mush for "frying" (see p. 51) into slices £ inch thick. Dip each slice in flour and brown in a little hot fat (oleomargarine, butter, or a slice of salt pork fat may be used)
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