Fried Hominy
From The complete cook book, 1900
Serves 1
Serve hot.
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 64. The excerpt below is the record exactly as published.
FEIED HOMINY Take cold-boiled hominy and cut into slices; dip each slice into beaten egg; roll in bread crumbs; fry in very hot butter or lard
Cook this with the app: pantry check, scaling, and the assistant.