CookEat Recipe
Rye Mush
Slow-cooked rye-flour mush with cream and sugar separately. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2397. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fully heat rye flour and use identified safe dairy; teacup vessel must be measured for execution. Limites : Historical teacup capacity, rye flour mass/absorption, cream/sugar serving amounts and final volume unknown.
Method
Steps
Step 1
Bring water, milk and salt to boil; gradually stir in THREE-QUARTERS HISTORICAL TEACUP sifted rye flour, recording actual selected vessel volume.
Step 2
Cook slowly ninety minutes, scraping bottom often to avoid scorching, then serve actual mash with separately measured cream and sugar as desired.
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