Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet In a pot, mix water, corn meal and butter. Add salt, baking soda, egg yolk and buttermilk. Mix again. Beat egg white until stiff, and fold into cornmeal mixture. Pour into a greased casserole. Bake in a moderate preheated 350 F oven for one hour, until firm. Serve hot, with butter. 6 servings. Posted to JEWISH-FOOD digest V96 #105 From: firstname.lastname@example.org Date: Tue, 17 Dec 1996 19:35:36 -0500 (EST)
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|Serving Size: 1 Serving (679g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 184 (26%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 10.3g||51 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 45.2mg||14 %|
|Sodium 1737.3mg||60 %|
|Potassium 1094mg||29 %|
|Total Carbohydrate 106g||31 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 93.5g|
|Protein 24.9g||36 %|
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Calories per serving: 702
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