| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Boiling water |
| 1 | c | Corn meal |
| 1 | tb | Butter |
| 1/2 | ts | Salt |
| 1 | ts | Baking soda |
| 1 | Egg, separated | |
| 1 1/2 | c | Buttermilk |
| 6 | servings. |
INSTRUCTIONS
Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet In a pot, mix water, corn meal and butter. Add salt, baking soda, egg yolk and buttermilk. Mix again. Beat egg white until stiff, and fold into cornmeal mixture. Pour into a greased casserole. Bake in a moderate preheated 350 F oven for one hour, until firm. Serve hot, with butter. Posted to JEWISH-FOOD digest V96 #105 From: [email protected] Date: Tue, 17 Dec 1996 19:35:36 -0500 (EST)
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