Fried Hominy
From Cookery for every household, 1914
Serves 2
Fried hominy may be served as a separate course or as an accompaniment to fried bacon, kidneys, or fish.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 611. The excerpt below is the record exactly as published.
Fried Hominy Take any remains of cold hominy porridge and cut them in slices about 1 inch in thickness. Flour them well on both sides. Make some butter or clarified fat very hot in a frying pan
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