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Receta Hasty Pudding (Cornmeal Mush)
by Global Cookbook

Hasty Pudding (Cornmeal Mush)
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Ingredientes

  • 6 c. Boiling water
  • 1 tsp Salt
  • 1 c. Yellow cornmeal

Direcciones

  1. SERVES 4-5 AS A SIDE DISH
  2. This dish was an absolute staple in Colonial times. It was called hasty because it takes only about 40 min to make . . . and in terms of early cooking techniques which was a very short time. It could be prepared quickly and served just with gravy. Which was often the whole meal. Or possibly it could be served as a side vegetable dish. Or possibly the colonists would sprinkle it with sugar and top with lowfat milk for dessert . . . or possibly breakfast. Finally, it could be fried. Hasty pudding saved many a family in earlier times.
  3. Bring the water to a rapid boil in a heavy covered pot. Add in the salt and slowly add in the meal to the boiling water, stirring all the time. I use a wire whisk for this. Continue stirring till the cornmeal thickens, about 5 min. Turn the heat down low and cover the pot. Continue to simmer lightly, stirring the pudding several times, for 30 min more.