Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Ingredients

  • ½ cup rye meal.
  • cups boiling water.
  • ½ teaspoon salt.
  • ½ cup cold water.

    Method

    Mix meal, salt, and cold water. Add to boiling water, and boil five minutes. Cook one hour in double boiler. Serve with maple syrup.