Hominy and Corn Meal Cakes
From Mrs. Lincoln's Boston cook book, 1884
Serves 1
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 60. The excerpt below is the record exactly as published.
Hominy and Corn Meal Cakes. (Mrs. S. S. Ropes.) Mix two tahlespoonfuls of fine., uncooked hominy^ half a teaspoonful of salt^ one tablespoonful of butter., half a cup of boiling water. Place this over the teakettle, or on the back of the stove until the hominy absorbs all the water. Pour one cup of boiling milk on one scant cup of corn meal; add two tablespoonfuls of sugar and the hominy. When cooled, add two eggs^ yolks and whites beaten sep- arately, and one heaping teaspoonful of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.