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Hominy

A historical recipe from Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937).

A historical recipe

Successful Baking for Flavor and Texture: Tested Recipes, by Martha Lee Anderson (1937). Project Gutenberg eBook #62819.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Successful Baking for Flavor and Texture, by Martha Lee Anderson (1937). Digitised by Project Gutenberg, eBook #62819 (https://www.gutenberg.org/ebooks/62819). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

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Ingredients

Method

  1. In the preparation of hominy, use 1 ounce of baking soda (2 level tablespoons) and 3 pints of water to each pound of field corn.
  2. Dissolve baking soda and add corn.
  3. Bring corn to boiling point, cover and simmer 1½ hours.
  4. Hulls and black eyes can be removed by rubbing between the hands.
  5. 6 or 7 washings will remove all traces of soda.