Hominy Cakes
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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 Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 15. The excerpt below is the record exactly as published.
Hominy Cakes Two tablespoons fine hominy, one-half teaspoon salt, one tablespoon butter, one-half cup boiling water; place this over the tea-kettle 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 tablespoons of sugar and the hominy. When cooked add two eggs, yolks and whites beaten separately, and one heaping teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.