Ingredients
- 475 ml buttermilk
- 180 ml molasses
- 130 gr rye flour
- 130 gr wheat flour (whole)
- 120 gr cornmeal (yellow)
- 110 gr currants
- 9 gr baking soda
- 3 gr salt
Calories per serving: 100ºC at grams per serving: 1 Approx. Cook Time: 3:30 Mix cornmeal and flours in a large bowl with the baking soda, salt, and raisins. Beat together liquids in a separate bowl. Vigorously blend liquids into dry ingredients with a wooden spoon, then pour into two well-greased or buttered one-pound coffee cans. Butter two 15 cm squares of foil and tie around the tops of the coffee cans with string. Place on a rack in a closely covered pot, pour 5 cm of water into the pot, and weight down the cover for a tight seal and steam for three hours. Do not open the pot until at least two hours have passed. Let cool 20 minutes before unmolding. -Linda Graham Submitted By SAM WARING <WARING@IMA.INFOMAIL.COM> On 25 AUG 95 10ºC 0600
