Wheat-Meal or Graham Mush
From Every-day dishes and every-day work, 1897
A longer cooking time makes it more digestible.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 11. The excerpt below is the record exactly as published.
three parts of water to one of flour will be needed. Too much flour not only makes the mush too thick, but gives to it an underdone taste. Sprinkle the dry flour rapidly into boiling water (which should not cease to boil dur- ing the process), stirring continuously until a thick porridge is obtained. It is well to have it a little thinner at first than is desirable for serving, as it will thicken by cooking. Cook slowly at least one hour. A longer time makes it more digestible. Left-over graham mush, spread on shallow tins, and simply heated quickly in a hot oven, makes a palatable dish. Wheat-Meal or Graham Mush
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