Indian Meal Breakfast Cakes
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United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- Butter
- two well beaten eggs
- a teaspoonful of salt
- Water
- Cut
- a pint of yellow corn-meal
Contains
EggsMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Pour boiling water into a pint of yellow corn-meal, stirring it all the time, until it is wet ;
- dissolve half a small teaspoonful of saleratus in a little hot water, and add it to the meal with a teaspoonful of salt, two well beaten eggs and a piece of butter the size of a large eggy stir it well together ;
- butter square tin pans, two-thirds fill them and bake in a quick oven for half an hour ;
- cut it in squares and serve hot.
Plating
Cookware for this recipe
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Saucepan
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Cake tin
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Chef's knife
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Wooden spoon