Baked Hominy

Ingredients

• two cupfuls of cold boiled hominy
• a tablespoonful of melted butter
• a tablespoonful of white sugar
• one egg beaten
• a cupful of milk
• a little salt

Method

1. 1

   To two cupfuls of cold boiled hominy add a tablespoonful of melted butter, a tablespoonful of white sugar, one egg beaten, a cupful of milk, and a little salt; beat all together until light, and bake in a buttered pudding dish.

2. 2

   Serve as a vegetable.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 53. The excerpt below is the record exactly as published.

Baked Hominy. Apple Charlotte. Boiled Mutton^ Sauce Soubise. — In pur- chasing your mutton, select a fine large leg, and have it cut in two, in such a way that the knuckle and the lower part of the leg will make a good piece for boiling, leaving the upper part for roasting. Sauce Soiibise. — Four onions chopped, one tablespoonf ul flour, one tablespoonf ul butter, one cup of the liquor in which the mutton was boiled ; pepper and salt to taste. Stew the onions until very tender ; drain them, and rub them through a colander ; put the butter and flour together in a little saucepan, cook them until they bubble ; add the mutton liquor, which must have been cooled and skimmed; stir all together until thick and 206 FAMILY DINNERS FOR SPRING smooth ; add the pepper, salt, and the strain- ed onions; pass. with the boiled mutton. If properly made, this is a very appetizing sauce. Baked Hominy, — To two cupfuls of cold boiled hominy add a tablespoonf ul of melted butter, a tablespoonful of white sugar, one egg beaten, a cupful of milk, and a little salt

Cook this with the app: pantry check, scaling, and the assistant.