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Hominy
From Cookery and housekeeping, 1882
Serves 4
Presented as published in 1882. 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 and housekeeping (1882) by Reeve, Henry Mrs., page 120. The excerpt below is the record exactly as published.
HOMINY. 297 fried ; and watercresses, washed in vinegar and water and shaken dry, are another form of garnish. Potatoes a la Duchesse. Boil, or bake, mash and pass through a tamis. Mix with cream, butter, or milk, and form into small balls, roll in breadcrumbs and ^g%, and fry a golden brown. Drain on a sieve. Do not dress these on the entree where gravy is used. Potatoes Fried. Cut raw potatoes into the shape of almonds, or lozenges, or circles ; wash and dry thoroughly. Fry in butter till of a slightly golden colour, drain, and use either to fill the centre or surround the sides of entrees of beef Hominy. Boil the hominy in water or milk ; season with onions, pepper, and salt
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