| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Dutch |
Vegetables, Penndutch |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Corn pulp |
| 2 |
|
Egg; separated |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Flour |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Instructions: Canned or fresh corn may be used. To the corn pulp add the
beaten egg yolks, flour and seasoning. Add the stiffly beaten egg whites
and blend. Drop by spoonfuls the size of an oyster on a hot buttered frying
pan and brown. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,
Culinary Arts Press, 1936.
Posted to MM-Recipes Digest by tbankerd@staug.com on May 7, 1998
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