| 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: msteinhorn@exit109.com
Date: Tue, 17 Dec 1996 19:35:36 -0500 (EST)
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