Baked Hominy

Ingredients

• one quart of cold boiled hominy
• salt to taste
• pepper to taste
• melted butter to taste
• one egg well beaten

Method

1. 1

   Season cold boiled hominy with salt, pepper, and melted butter.

2. 2

   Stir in a beaten egg, place in a baking dish, and bake until browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 90. The excerpt below is the record exactly as published.

pepper to taste. Mold into small cakes nearly an inch thick, and fry in a little hot lard or drippings to a delicate brown on both sides. PARSNIP FRITTERS. Scrape and wash three or four parsnips, cut them to half an inch in thickness, put them into boiling water salted, and cook for half an hour. Skim them out and lay on a plat- ter. Beat one or two eggs to a froth, add four table-spoon- fuls of flour, and milk enough to make a thick batter. Into this dip the slices of parsnips, and fry to a nice brown in hot lard. Pile up on a platter, and serve very hot. OYSTER-PLANT STEWED. Take oyster-plant, scrape and cut into small pieces, throw them into cold water, then put into well-salted boiling wa- ter. When done, drain and season with a drawn butter sauce. Some persons pour off the first water, adding more boiling water with two table-spoonfuls of good vinegar. Sal- 176 The New Kentucky Home Cool: Book. sify is particularly nice served on toast, with the sauce poured over the whole. Or, when the vegetable is tender, add three pints of milk, or half milk and water, season with salt, pepper, and butter, and serve as oyster soup. OYSTER-PLANT, OR SALSIFY, FRITTERS. Oyster-plant can be prepared in the same way as for pars- nip fritters number one, but made into smaller cakes, when they will imitate fried oysters. Fry in hot lard or butter. HOMINY. Take one quart of hominy, wash well, rubbing between the hands to remove the outside husk, and put it to soak overnight. Grease the inside of an iron pot with lard, wipe out with a dry cloth, and place in it a saucer upside down. This prevents the hominy from sticking. Put in the hom- iny, cover well with clear, cold water. After it begins to cook, set it on the back of the range and simmer until done, or about five hours. Do not stir it after it begins to boil. It ruins all cereals to stir them after they begin to cook ; for this reason they should be steamed, or cooked in a double kettle. Enough water should be put in at first to cook the hominy, but if it proves too little add more very carefully. When done, put into a dish and season with salt, pepper, and butter. Do not put in any salt while boiling, as it is apt to turn the hominy dark. BAKED HOMINY. Take one quart of cold boiled hominy, season with salt, pepj^er, and melted butter, stir in one egg well beaten

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