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White Mush

Page history last edited by Chuck Ehlschlaeger 13 years, 9 months ago

White Mush

From "Libellus de arte coquinaria: An Early Northern Cookery Book." The translators of the book mistakenly claimed that the recipe is "not white". However, once the butter and sugar is sprinkled on top, the dish is very white.



  • 1 pint milk
  • 1 Cup of crumbs of Anglo-Saxon Rye Bread or white bread (but don't include crust)
  • 2 egg whites
  • 1 tbsp sugar
  • (opt) 1 tbsp cinnamon 
  • 3 tbsp or 3/8 stick butter, melted
  • 8 oz blueberries or 8 oz of strawberries (or 8 oz of any fruit or combination)
  • 1/4 C powdered sugar  



  • Mix milk, bread crumbs, eggs, normal sugar, and optional cinnamon, cooking until thickened.
  • Spread mixture in container so mixture is about 1/2 - 3/4" thick.
  • Place fruits evenly across mush, pressing fruit into mush.
  • Cover top with thin coating of butter.
  • Sprinkle powdered sugar on top. 



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