Mush Bread

Ingredients

• half pint of white corn meal
• a pint of hot milk
• yolks of four eggs well beaten

Method

1. 1

   Cook corn meal in hot milk until smooth.

2. 2

   Add beaten yolks and fold in beaten whites.

3. 3

   Bake in a quick oven for thirty minutes.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 74. The excerpt below is the record exactly as published.

Mush Bread. — Make a thin mush of corn meal and milk (or hot water if milk is scarce). Cook till perfectly done, stirring all the time to keep it smooth. Then add lump butter, and after it cools a little, two eggs at a time; beat in a very small pinch of soda and a little salt. Butter a dish and bake slowly till brown. Mush. — Mix one pint corn meal with cold water; stir half gallon boiling water, boil half an hour, stirring all the time. Try this fried ; it is most delicious. Mush Bread. — Make a mush by adding slowly, one cup of meal to one and one-half cups of water boiling on the stove. Stir until smooth. Take up and add one well beaten egg, one 130 HOW WE COOK IN TENNESSEE. cup buttermilk, oue small teaspoou soda, butter size of walnut. Salt. Stir well and bake a light brown in pudding dish. — Mrs. J. L. Nelson. Mush Bread. — Sprinkle slowly half pint of white corn meal into a pint of hot milk. Cook until it is a smooth mush. Take from the fire. Add yolks of four eggs well beaten

Cook this with the app: pantry check, scaling, and the assistant.