Hominy, Boiled

Ingredients

• two quarts of hominy
• four quarts of cold water
• eight quarts of cold water
• an abundance of butter
• salt sufficient to season

Method

1. 1

   Soak hominy overnight in cold water.

2. 2

   Boil in the same water with additional cold water.

3. 3

   Skim foam, boil for 3.5 hours, and serve hot with butter or fry after cooling.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 14. The excerpt below is the record exactly as published.

HOMINY, BOILED. Take. two quarts of hominy and pour on it four quarts of cold water the night before you intend boiling it, and let it soak until the next morning; or put it in soak six or eight hours before boiling it. Put it on to boil in an iron pot in the same water in which it has been soaked, adding eight quarts of cold water. When it commences to boil, or after it has boiled a few minutes, skim off the foam that rises to the top. Let the hominy boil for three and a half hours in a covered vessel. If it boils over and it should be necessary to add more water, the water that is added must be boiling. The above quantity of water is sufficient for boil- ing the hominy unless it boils over or the pot is left uncovered. It must not be al- lowed to stop boiling for one moment, or it will take longer than three hours and a (62) JANE HAMILTON'S RECIPES half; when the hominy is done it is almost dry. It should be taken out of the pot and beaten in a wooden tray with a strong wooden beater. It may be served up hot with an abundance of butter, or it may be put away to get cold for frying. When it is to be fried put it in an iron vessel and make hot; put in a slice of butter and salt sufficient to season

Cook this with the app: pantry check, scaling, and the assistant.