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Title: Haebernes Mus (Oatmeal Mush)
Categories: German
Yield: 4 Servings

500gOatmeal (OR wheat flour) (a generous lb)
1/4lWater 1 (1 cup plus 1 Tbsp)
3tbLard
1dsSalt

From grandmother's more thrifty times; rarely encountered today.

In a skillet, brown the oatmeal a bit. Then add water and salt. In a cast iron skillet, pan fry the resulting thick dough in the lard, tearing it into pieces in the process.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 8/92

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