Mush Bread

Ingredients

• one pint of milk
• two-thirds of a cupful of granulated cornmeal
• the yolks of four eggs
• well-beaten whites

Method

1. 1

   Put one pint of milk in a double boiler; when hot stir in slowly two-thirds of a cupful of granulated cornmeal.

2. 2

   Stir until the mixture begins to thicken; it must not be stiff.

3. 3

   Take from the fire, drop in the yolks of four eggs, beating all the while.

4. 4

   Then stir in the well-beaten whites.

5. 5

   Pour the mixture into a baking dish and bake in a quick oven for about 30 minutes.

As published

This recipe was extracted from The National home cook book (1900), page 3. The excerpt below is the record exactly as published.

MUSH BREAD. a MUSH BREAD—This is one of the daintiest of all the Syuick breads. Put one pint of milk in a double boiler; when~ hot stir in slowly two-thirds of a cupful of granulated corn- eal, either white or yellow. Stir until the mixture begins 0 thicken; it must not be stiff, but a little more than — ‘ Take from the fire, drop in, beating all the while, le yolks of four eggs;

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