The recipe yield is:
1 servings
Info:
DIRECTIONS ------------------------------------------------------------
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.
Converted by MMCONV vers. 1.20
Note:
Penndutch; Breads