Title: Cornmeal Mush
Yield: 1 Servings
Categories: Penndutch, Vegetables
Ingredients:
1 c Cornmeal
2 qt Water, boiling
1 ts Salt
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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