vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Hominy
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 61. The excerpt below is the record exactly as published.
BOILED HOMINY. Soak the hominy over night in cold water. Next day put it into a pot with at least two quarts of water to a quart of hominy, and boil slowly three hours, or until it is soft. Drain in a col- ander, put it in a vegetable dish, and stir in butter, pepper and salt
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