vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Fried Hominy
From The encyclopaedia of practical cookery, 1892
Serves 4
Best served warm.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 114. The excerpt below is the record exactly as published.
Fried Hominy. — Take some cold boiled Hominy, and make it into a soft paste by stirring in one beaten egg, 1 or 2 table- spoonfuls of warmed butter, and a small quantity of milk ; stir the mixture over the fire until well mixed and hot, then turn it on to a dish and leave until cold. Divide it into small round cakes and dredge them lightly with flour
Cook this with the app: pantry check, scaling, and the assistant.