Hominy Cake
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Credit
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients
- a teaspoonful of butter
- one saltspoonful of salt
- a cupful of milk
- a half cupful of fine cornmeal
- two eggs
Method
- Stir into one cupful of boiled hominy while it is still hot a teaspoonful of butter, one saltspoonful of salt, and the yolks of two eggs well beaten;
- add slowly a cupful of milk, and then a half cupful of fine cornmeal;
- lastly, fold in the whipped whites of two eggs.
- Bake in a flat tin in a hot oven for twenty to thirty minutes.
- Cold boiled hominy left over can be used for this dish by heating it with enough water to moisten it.
Plating
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