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Place 1/4 cup hops in a pan and cover with 1 cup water.
Let this come to a boil, reduce heat, and simmer 20 minutes with lid on pan.
It should yield 1/3 cup hops water after straining.
Peel and slice the potato into another pot.
Use just enough water to cover and boil until well done.
Drain; it should yield 1 cup of potato liquid.
Mix hops water and potato liquid, and while still hot, pour over 1/4 cup flour and 1/2 cup cornmeal, making a stiff paste.
Let cool; then roll into cakes, using 2 tablespoons of paster for each cake.
Dip cakes in cornmeal and roll until easily hand led.
Dry for several days on wire rack, turning daily.
They may be used immediately , but they must be perfectly dry before storing in a cool place or the refrigerator.
Makes 16 cakes.
First published: 1996-01-27 last updated: 2012-10-01