1846 Corn Dodgers - cooking recipe

Ingredients

1 1/4 to 1 1/2 c. sifted cornmeal
1/2 tsp. sugar
1 tsp. salt
2 Tbsp. milk
1 egg, slightly beaten
boiling water
4 Tbsp. butter

Preparation

Sift cornmeal, sugar and salt together.
Add milk to egg, then add milk-egg mixture to cornmeal mixture.
Pour over this enough boiling water to make fairly stiff dough.
Beat well.
Use deep bowl.
Wet hands and shape dough into small round patties.
Brown in butter on both sides and drain on paper towels.