| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Dutch | Penndutch, Vegetables | 1 | Servings |
INGREDIENTS
| 1 | c | Cornmeal |
| 2 | qt | Water, boiling |
| 1 | ts | Salt |
INSTRUCTIONS
Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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