Fried Mush
From Camp cookery (Kephart), 1910
Best when prepared the night before.
Presented as published in 1910. 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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 57. The excerpt below is the record exactly as published.
Fried Mush. — This, as Father Izaak said of another dish, is "too good for any but very honest men." The only drawback to this gastronomic joy is that it takes a whole panful for one man. As it is rather slow to fry, let each man perform over the fire for himself. The mush should have been poured into a greased pan the previous even- BREADSTUFFS AND CEREALS. 119 ing, and set in a cool place over night to harden. Cut into slices one-third of an inch thick, and fry in very hot grease
Cook this with the app: pantry check, scaling, and the assistant.