Source: Fannie Merritt Farmer - 1918 - The Boston Cooking School Cookbook

1 1/2 cups boiling water
1 1/4 tablespoons baking powder
1/2 cup white cornmeal
1 1/2 teaspoons salt
1 1/2 cups milk
Yolks of 2 eggs
3 cups flour
Whites of 2 eggs
3 tablespoons granulated sugar
2 tablespoons melted butter

Cook cornmeal in boiling water twenty minutes; add milk, dry ingredients mixed and sifted, yolks of eggs, well beaten, butter, and whites of eggs beaten stiff. Cook.