Hominy Croquettes

Ingredients

• one and a half pints boiling water
• a half pint hominy
• one and a half gills milk
• teaspoon salt
• a tablespoon butter
• two tablespoons melted butter
• two cups cold boiled hominy
• two well-beaten eggs
• a cup milk
• two teaspoons sugar

Method

1. 1

   Pour boiling water on hominy, stir, cover, and boil slowly for 20 minutes.

2. 2

   Add milk and salt, stir, cover, and let stand for 10 minutes.

3. 3

   Beat in butter, pour into a shallow pan to cool.

4. 4

   Make into balls the size of an egg, single-bread, and fry.

5. 5

   Serve with syrup or a sweet sauce.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 228. The excerpt below is the record exactly as published.

Hominy Croquettes. — Pour one and a half pints boiling water on a half pint hominy, stir, cover and boil slowly, stirring occasion' CROQUETTES. 271 ally for twenty minutes, or until the water is absorbed and ^he hominy' rather stiff; add one and a half, gills milk and teaspoon salt, stir thoroughly, cover and let stand ten minutes, cooking again if necessary, very slowly ; it should be like a tolerably thick batter, but not too thick to drop. Beat in a tablespoon butter and pour the whole into a shallow pan to cool — if allowed to get cold it will be too stiff. Make into balls the size of an egg, single4)read and fry. This quantity should make fifteen croauettes. Or, to make with cold hominy, work two tablespoons melted butter with two cups cold boiled hominy, add two well-beaten eggs and a pinch of salt, beat thoroughly and make into balls or rolls. Some add a cup milk by degrees ana two teaspoons sugar

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