- 1 1/2 cups boiling water
- 1 1/4 tablespoons baking powder
- 1/2 cup white cornmeal
- 1 1/2 teaspoons salt
- 1 1/2 cups milk
- Yolks of 2 eggs
- 3 cups flour
- Whites of 2 eggs
- 3 tablespoons granulated sugar
- 2 tablespoons melted butter
- Cook cornmeal in boiling water twenty minutes; add milk, dry ingredients mixed
and sifted, yolks of eggs, well beaten, butter, and whites of eggs beaten stiff.
Source: Fannie Merritt Farmer - 1918 - The Boston Cooking School Cookbook
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