| 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
A Message from our Provider:
“Your pain touches God’s heart”