Mush
From Kentucky receipt book, 1903
Serves 4
Mush is very nice served hot with sugar and cream, or put in a deep dish, and when cold cut in strips; sprinkle with sifted flour; fry in hot lard; serve for breakfast.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 66. The excerpt below is the record exactly as published.
Mush. One pint of sifted meal, 1 quart of cold water, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.