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Title: Corn Meal Doughnuts > Dunkard-Dutch
Categories: Cake
Yield: 4 Servings
| 2 | c | Cornmeal; sifted |
| 1 | c | White flour |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 3 | Eggs | |
| 1 | ts | Soda DISSOLVED IN |
| 1 | c | Buttermilk (or sour) |
Take 2 cups of sifted corn meal, 1 cup of white flour, 1 tablespoonful of sugar, 1 teaspoonful of salt, 3 eggs, 1 cup of butter or sour milk, and 1 teaspoonful of soda dissolved in the milk. Drop from a spoon into hot lad. Fry brown on both sides and serve hot with molasses. (Walkerton, Ind.)
Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 ISBN 911-410-10-4
From: Dorothy Flatman Date: 09-27-97 (12:45) The Once And Future Legend (1) Cooking
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