Graham Mush
From Miss Parloa's kitchen companion, 1887
Serves 3
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 304. The excerpt below is the record exactly as published.
one pint of boiling water into a stew-pan and on the fire. Mix three gills of rye meal with three gills of cold water. Stir this into the boiling water. Add one teaspoonful of salt. Stir the mush well, and place it on the back part of the stove, where it will cook slowly for half an hour. Serve with milk. * Graham Mush. Graham mush is made exactly the same as rye mush. * Rolled Wheat Mush. Put a pint and a half of boiling water and a generous t teaspoonful of salt into a stew-pan. Place on the fire, and when the water boils rapidly, sprinkle in one cupful A GROUP OF SIMPLE DISHES. 581 of rolled wheat. Stir the mush well, and set back where it will cook slowly for one hour. Serve with milk. * Pearled Wheat Mush. Wash one small cupful of pearled wheat in cold water. Stir it into one generous quart of boiling water, and let it boil rapidly for ten minutes. Add one teaspoonful of salt
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