Burn’S Puree or Black Porridge

Melt 50 g of butter in a saucepan, add 1/2 ltr. of water and sprinkle in the flour while stirring continuously and let it bubble up. Next, slowly add the milk and cook for about 15-half hours, stirring diligently. Before serving, melt the remaining butter and spread it evenly over the puree.

For the “black porridge”, which looks more light brown, the mush flour was roasted in the stove, or just as easily before cooking in the Reindl with lard.

Of course, the puree tastes best from a copper pan, which used to be standard equipment in every household.

When making the “black porridge” (puree), a light brown crust should appear in the frying pan. The “Schupet”, as it was also called, was exceptionally popular among children.

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