Hominy Cake

Ingredients

• a breakfast-cupful of boiled hominy
• a breakfast-cupful of flour
• a pinch of salt
• a slice of butter melted
• half a tea-spoonful of baking powder
• two eggs

Method

1. 1

   Work the mixture with the fingers till smooth, put it in a greased mould, and bake in a quick oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 281. The excerpt below is the record exactly as published.

Hominy cake is to be made to-morrow. 358 A YEAR'S COOKERY. October 16th. Breakfast. Luncheon. Dinner. Broiled Kidneys and Bacon. Hot Rolls. Dry Toast. Brown and White Bread and Butter. Oatmeal Pomdge. Stewed Pigeons. Rice and Cheese. t Cod’s Head and Shoulders. Oyster Sauce. Roast Leg of Mutton. Haricot Beans. Browned Potatoes. Hayrick Puddings. Cheese. Marketing. For tile Day.— About six pounds of Cod’s'Head and Shoulders (see Note 4 below) ; a tin of Oysters, or a dozen large fresh Oysters ; a well-hung Leg of Mutton (January 8th); Potatoes; French Beans; a pennyworth of German Yeast; Pork, (for fresh sausage (March 18tli), or a pound of good Pork Sausages ; Quinces ; this fruit mixed with apples makes one of the most delicious of pies. For To-morrow.— Watercress; three-pennyworth of Cream for the Bisque Soup. Breakfast. — Broiled Kidneys (January 29tli) ; Toasted Bacon (January 19tli); Hot Rolls (September 4th); Porridge (January 25th). Luncheon. — Stewed Pigeons (August 4th) ; Boil French Beans separately, and substitute them for the peas in this recipe. Rice and Cheese (February 18th). Dinner. — Cod’s Head and Shoulders (December Gth). Oyster Sauce (with fresh oysters). — In opening the oysters, be careful to preserve all the liquor. Put this liquor into a saucepan with a third of a pint of milk, take off the beards of the oysters, and throw them into the liquor. Simmer gently for a little while to draw the flavour from the beards, then strain the milk into a basin. Melt an ounce of butter in a small stew-pan, mix half an ounce of flour smoothly with it, stir in the flavoured milk. Keep stirring till the sauce boils, then add a tea-spoonful of anchovy sauce. Have ready a stewpan with plenty of boiling water in it. Make a metal strainer hot by holding it in the water for a minute. Put in the oysters, and let them remain in the water for about three seconds. Turn them into a very hot sauce tureen, pour the sauce over them, and serve immediately. If a table-spoonful of cream may be permitted, the sauce will be much richer. Oyster Sauce (with tinned oysters). — Open the tin, strain off the liquor, and put the oysters on a dish in the oven to get hot. Mix the liquor with a quarter of a pint of milk, melt two ounces of butter in a saucepan, stir in an ounce of flour, and add the milk. When the sauce boils put in a tea-spoonful of anchovy sauce and the oysters. Serve in a hot tureen. It is probable that the contents of a whole tin will not be required for the sauce. When this is the case, half a tin may be used with half the liquor, and scalloped1 oysters (April 27th) for breakfast or luncheon may be made of the remainder. If covered entirely with the liquor the oysters will keep for a day or two, even though the tin is opened. Roast Leg of Mutton (March 4th) ; Haricot Beans (June 20th) ; Browned Potatoes (October 18tli) ; Hayrick Puddings (March 19th) ; Cheese (June 8 th). A YEARS COOKERY. 359 Things that must not be Forgotten. L Turn and rub the mutton in the pickle. 2. Boil the beef that has been in pickle (February 23rd). 3. Pastry is to be made to-day (April 1 7th). Apple and Quince pies (October 13th) ; also sausage rolls with the trimmings of the pastry (November 6tli) ; Vienna bread (August 26th), and Hominy Cake. — Take a breakfast-cupful of boiled hominy, a breakfast-cupful of flour, a pinch of salt, a slice of butter melted, half a tea-spoonful of baking powder, and two eggs

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