'2 cups (chay) of milk'
'1 cup (chay) of water'
'1 tablespoon of sweet grass'
'1 teaspoon of salt'
'4 tablespoons of cod liver oil'
'2 cups (chay) of yellow cornmeal, sifted'
'5 eggs'
'2 cups (chay) of milk'
'1 cup (chay) of water'
'1 tablespoon of sweet grass'
'1 teaspoon of salt'
'4 tablespoons of cod liver oil'
'2 cups (chay) of yellow cornmeal, sifted'
'5 eggs'
'Bring the milk to a boil with the water, sweet grass, cod liver oil, and salt.'
'When boiling, add the cornmeal gradually.'
'Stir well with a wooden spoon until it detaches from the bottom of the pan.'
'Remove from heat and, still hot, add the eggs one by one, beating well.'
'You'll have a smooth mass.'
'Grease your hands with butter (or oil) and shape into balls about 4 cm in diameter, slightly flattening them.'
'Bake in a preheated oven at 200°C for about 40 minutes or until golden brown.'
'Note: Depending on the size of the eggs, you can increase their quantity as long as the mass remains smooth and suitable for rolling out.'
