Hominy Porridge. — Put 11b. of Hominy into a basin, pour
boiling water over, and let it soak all night. On the following
morning put the Hominy into a lined saucepan with ly break-
fast-cupfuls of milk, and stir it over the fire with a wooden
spoon until boiling ; move it to the side, and simmer slowly
for half-an-hour. When cooked, turn the Hominy into soup-
plates, and serve with sugar and milk.
Hominy Pudding. — (1) Put 2 breakfast-cupfuls of cold cooked
Hominy into a basin with 2 table-spoonfuls of caster sugar,
l|oz. of warmed butter, the beaten yolks of two eggs, and
1 teacupful of milk✪ Hominy Pudding ; stir the ingredients together till well
mixed and smooth. Butter a pie-dish, pour the Hominy mix-
ture into it, and bake for a-quarter-of-an-hour in a quick
oven. Serve the pudding- while hot with a sweet sauce.
(2) Put 1 breakfast-cupful of Hominy in water, and soak
it all night. On the following morning, drain it, put it in
a saucepan with lqt. of milk, and boil gently for two hours.
When cooked, sweeten to taste, season with grated nutmeg, and
mix the beaten yolks of two eggs with it. Butter a pie-dish,
line it with puff paste, pour in the Hominy, and bake for
an-hour-and-a-half. When cooked, serve the pudding hot with
sweet sauce.
(3) Soak 1 breakfast-cupful of Hominy all night in water,
which should be boiling when poured over. Next morning
put it into a lined stewpan with a little under 1 pint of milk,
and stir over the fire ■with a wooden spoon until boiling.
Move it to the side of the fire, let it simmer gently until
quite cooked, then stir in two well-beaten eggs, sweeten to
taste with moist sugar, and flavour with a few drops of any
kind of essence✪ Hominy Pudding (Alternative Method). Turn the mixture into a buttered pie-dish,
and bake until slightly browned. Serve hot.
(4) Mix 1 scant teacupful of Hominy in 1 pint of new milk,
and stir it over the fire until thickened and boiling. Beat
two eggs with A pint of milk, and stir them in gradually with
the Hominy ; add A table-spoonful of warmed butter, loz. of
thinly-shred candied peel, and a small quantity of ground
cinnamon. Butter a pie-dish, pour the mixture into it, grate
a little nutmeg over the top, bake in a moderate oven, and
serve hot or cold as desired.
(5) Separate the yolks and whites of four eggs, and beat them
well; put about 1 breakfast-cupful of cold boiled Hominy
into a basin, and mix with it A table-spoonful of sugar, foz.
of warmed butter, and a small quantity of salt ; next stir
in the beaten yolks, 1 pint of milk, and, when pei’fectly smooth,
For details respecting Culinary Processes, Utensils,
Hominy — continued.
Page 117 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Hominy Porridge. — Put 11b. of Hominy into a basin, pour boiling water over, and let it soak all night. On the following morning put the Hominy into a lined saucepan with 1 1/2 breakfast-cupfuls of milk, andstir it over the fire with a wooden spoon until boiling ; move it to the side, and simmer slowly for half-an-hour. When cooked, turn the Hominy into soupplates, and serve with sugar and milk.
Hominy Pudding. — (1) Put 2 breakfast-cupfuls of cold cooked Hominy into a basin with 2 table-spoonfuls of caster sugar, 1 1/2oz. of warmed butter, the beaten yolks of two eggs, and 1 teacupful of milk ; stir the ingredients together till well mixed and smooth. Butter a pie-dish, pour the Hominy mixture into it, and bake for a quarter-of-an-hour in a quick oven. Serve the pudding- while hot with a sweet sauce.
(2) Put 1 breakfast-cupful of Hominy in water, and soak it all night. On the following morning, drain it, put it in a saucepan with lqt. of milk, and boil gently for two hours. When cooked, sweeten to taste, season with grated nutmeg, and mix the beaten yolks of two eggs with it. Butter a pie-dish, line it with puff paste, pour in the Hominy, and bake for an hour-and-a-half. When cooked, serve the pudding hot with sweet sauce.
(3) Soak 1 breakfast-cupful of Hominy all night in water, which should be boiling when poured over. Next morning put it into a lined stewpan with a little under 1 pint of milk, and stir over the fire ■with a wooden spoon until boiling. Move it to the side of the fire, let it simmer gently until quite cooked, then stir in two well-beaten eggs, sweeten to taste with moist sugar, and flavour with a few drops of any kind of essence. Turn the mixture into a buttered pie-dish, and bake until slightly browned. Serve hot.
(4) Mix 1 scant teacupful of Hominy in 1 pint of new milk, and stir it over the fire until thickened and boiling. Beat two eggs with A pint of milk, and stir them in gradually with the Hominy ; add 1/2 table-spoonful of warmed butter, 1oz. of thinly-shred candied peel, and a small quantity of ground cinnamon. Butter a pie-dish, pour the mixture into it, grate a little nutmeg over the top, bake in a moderate oven, and serve hot or cold as desired.
(5) Separate the yolks and whites of four eggs, and beat them well; put about 1 breakfast-cupful of cold boiled Hominy into a basin, and mix with it 1/2 table-spoonful of sugar, 1oz. of warmed butter, and a small quantity of salt ; and stir in the beaten yolks, 1 pint of milk, and, when perfectly smooth,,
For details respecting Culinary Processes, Utensils,
Hominy — continued.
Records on this page
Hominy PuddingHominy Pudding (Alternative Method)Hominy PuddingHominy Pudding with Candied Peel