Big Hominy or Lye Hominy

Ingredients

• four quarts of corn
• a quart of lye
• water to cover the corn
• a rounding teaspoonful to each quart

Method

1. 1

   Put this into a pot with a quart of lye, made of good hickory or oak ashes, or a quart of hardwood ashes, tied in a bag and water to cover the corn.

2. 2

   Boil until the eyes and husks will rub off the grains.

3. 3

   Plunge into cold water and wash and scrub until the corn is white and clean.

4. 4

   Boil in plenty of clean, cold water, adding salt.

5. 5

   Cook until every grain is tender.

6. 6

   Put away in covered jars and when needed heat in a slightly greased, hot frying pan.

7. 7

   Add butter and pepper, and serve hot.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 51. The excerpt below is the record exactly as published.

Big Hominy or Lye Hominy Select firm, white corn ; shell four quarts. Put this into a pot with a quart of lye, made of good hickory or oak ashes, or a quart of hardwood ashes, tied in a bag and water to cover the corn. If the lye is weak use without water. Boil until the eyes and husks will rub oflf the grains. Plunge into cold water and wash and scrub until the corn is white and clean. Boil in plenty of clean, cold water, adding salt, a rounding teaspoonful to each quart

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