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Musmehlmus (Whole Wheat Mush)

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Submitted by gnk629

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

1 ½ 1.5
LITRE LITRE MILK *
200 2E+2
GRAMS GRAMS MUSHMEHL FLOUR
coarsely ground wheat flour *
2 2
SLICES SLICES RYE BREAD
cubed
50 5E+1
GRAMS GRAMS BUTTER

Directions

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]

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 29g (1.0 oz)
Amount per Serving
Calories 130 74% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 7g 33%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 178mg 7%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 4%
Sugars g
Protein 3g
Vitamin A 6% Vitamin C 0%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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