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| 1500 Milliliter | Milk (1 1/2 qt) |
| 200 Gramm | Musmehl flour (7 oz) (a coarsely ground wheat flour, |
| | In olden times, spelt flour, from which only |
| | Part of the bran has been removed) |
| 2 Scheibe | Rye bread, cubed |
| 50 Gramm | Butter (3 1/2 Tbsp) |
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From grandmother's more thrifty times; rarely encountered today.
Bring the milk to a boil. Stirring constantly, add the Musmehl flour. Keep at a low boil for 10 to 15 minutes, stirring constantly. When ready to serve, with a spoon carefully pour the melted butter over the mush (which should already have formed a skin), and put the ryebread cubes on top. The mush tastes best when eaten from a copper skillet, and must have a 'Schuepet' [browned crust on the bottom].
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)
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