Two large tablespoonfuls of fine yellow Indian-corn meal
One quart of boiling milk
One teaspoonful of salt (or more to taste)
Four to six ounces of fresh butter

Garnish
Croutons (fried bread

"Put two large tablespoonfuls of fine yellow Indian-corn meal into one quart of boiling milk. Stir continually for twenty minutes to prevent burning, then add one teaspoonful of salt (or more to taste), and four to six ounces of fresh butter. Serve with croutons (fried bread."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

Back to main list