Baked Hominy

Ingredients

• To a cupful of cold boiled hominy (small kind)
• 2 cups of milk
• a heaping teaspoonful of white sugar
• a little salt
• and 3 eggs

Method

1. 1

   Beat the eggs very light, yolks and whites separately.

2. 2

   Work the yolks into the hominy, alternately with the butter.

3. 3

   When thoroughly mixed, put in the sugar and salt, and go on beating while you moisten the batter gradually with milk.

4. 4

   Be careful to leave no lumps in the batter.

5. 5

   Lastly, stir in the whites and bake in a buttered pudding dish until light, firm and delicately browned.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 147. The excerpt below is the record exactly as published.

a little salt, a grate of nutmeg, and the least piece of lemon peel. Boil the chicken about three parts done in the water, take off the skin, cut the white meat off when cold, and pound ina mortar ; pound it to a paste with a :ittle of the water it was boiled in; season with salt, nutmeg and lemon peel. Boil gently for a few minutes to the consistency you desire. 2058 THE Dominion Cook Book. 915. Gravy Sippets—lIngredients—2 or 3 sippets of bread, gravy © from mutton, beef or veal, salt to taste. Le ~ oe eee Oe ae On an extremely y hot plate put the sippets and pou over them the gravy. Sprinkle a little salt over. 916. A Good Restorative (1)—Ingredients—z2 caves feet, 2 pts. of water, 2 pts. of new milk. Bake all together in a closely covered jar for three hours and a half. When cold, remove the fat. Give a large teacup- ful the last and first thing. Whatever flavor is approved, give it by baking init lemon peel, cinnamon, or mace. Add sugar after. 917. Another (2)—Ingredients—6 sheep’s trotters, 2 blades of mace, a little cinnamon, lemon peel, a few hartshorn shavings, a little isin- glass, and 2 qts.. of water. Simmer to one quart, when cold take off the fat, and give nearly half a pint twice a day, warming with it a little new milk. 918. Another (3)—Ingredients—1 oz. of isinglass shavings, 40 Jamaica peppers, a piece of brown crust of bread, 1 qt. of water. Boil to a pint and strain. This makes a pleasant jelly to keep in the house, of which a large spoonful may be taken in milk, tea, soup, or any way. 919. Another (a most pleasant draught) (4)—Ingredients —Y¥ oz. of isinglass shavings, I pt. of new milk, a little sugar. Boil to half-pint ; add for change, a bitter almond. Give this at bed-time, not too warm. 920. Sago Cream— Ingredients —- pt. of boiling cream, 1 qt. of beef tea, I oz. of sago, 1 gill water, and the yolks of 4 fresh eggs. Boil the sago in the water till quite tender, when add the other ingredients. 21. Chocolate—Ingredients—A cake of chocolate, 1 pt. of water, milk, sugar. Cut the chocolate into small pieces ; put the water into a saucepan and add the chocolate; mill it off the fire until quite melted, then on a gentle fire until it boils; pour into a basin and it will keep in a cool place eight or ten days. When wanted put a spoonful or two into milk, boil it with sugar and mix well. 922. Milk Porridge—Ingredients--Some half grits long boiled, milk, toast. Make a gruel of the half grits; strain, and add either cold milk or warm milk as you desire. Serve with toast. Sick Room Cookery. — 259 923. French Porridge—Ingredients—Some oatmeal, water, milk, toast. Stir the oatmeal and water together, let it stand to be clear, and. pour off the latter; pour fresh upon it, stir it well, let it stand till next day; strain through a fine sieve, and boil the water, adding the milk while doing. The proportion of water must be small. This is much ordered, with toast, for the break- fast of weak persons, abroad. 924. Ground Rice Milk. — Ingredients — One tablespoonful of ground rice rubbed smooth in 1% pts. of milk, a piece of cinnamon, lemon peel and nutmeg. Boil the ground rice and milk, adding the spices and flavor- ing. Sweeten to taste when nearly done. 925. Sago Milk.—Ingredients—Sago, new milk. Cleanse the sago from the earthy taste by soaking it in cold water for an hour, pour that off and wash well, then add more, and simmer gently with the milk. It swells so much that a small quantity will be sufficient for a quart, when done reduce to abouta pint. It requires no sugar or flavoring. 926. Eggs and Toast.—Ingredients—2 eggs, thinly cut slices of bread, 1 teaspoonful of vinegar, little salt, a piece of butter the size of a walnut, a few sprigs of fresh, green parsley or some sweet ger- anium leaves. Take the thinly-cut slices of bread, and toast them quickly to a light brown, without burning them. Drop an egg or two into boiling water into which the vinegar has been poured, and a little salt added to it. Pour one tablespoonful of boiling water over apiece of butter, turn it over the toast, and if it is very dry dip the whole of it into the melted butter and water, soaking the crusts completely. Skim out the eggs as soon as the whites are firmly set and put them uponthe toast. Edge the plate with a few sprigs of fresh, green parsley, or some sweet geranium leaves, and serve upon a salver covered with a white napkin. An invalid will usually eat of this with great relish. 927. Baked Hominy.—Ingredients—To a cupful of cold boiled hom- iny (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a littlesalt, and 3 eggs

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