Hominy Croquettes

Ingredients

• one pint of cold boiled hominy
• two well-beaten eggs
• one tea-spoonful of salt
• one tea-spoonful of pepper
• one table-spoonful of butter

Method

1. 1

   Mash hominy, add eggs, salt, pepper, and butter.

2. 2

   Stir in a hot skillet until heated.

3. 3

   Cool, form into balls, dip in beaten egg and bread crumbs, and fry in hot lard until brown.

4. 4

   Serve.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 90. The excerpt below is the record exactly as published.

HOMINY CROQUETTES. Mash fine one pint of cold boiled hominy, add two well- beaten eggs, one tea-spoonful of salt, one tea-spoonful of pep- per, one table-spoonful of butter. Stir all together in a hot skillet until thoroughly heated. When it is cold, make into balls, dip them into beaten egg, then into bread crumbs, and fry in hot lard sufficient to cover them well. When a del- icate brown, remove with a perforated skimmer or egg-whip, and serve. GRITS PUDDING. Put a tea-cupful of grits into a pudding-pan, pour over them a pint and a half of boiling water and a tea-spoonful of salt. Set in a closely covered steamer over a pot of boil- ing water and steam for three-quarters of an hour. When done, remove from the fire and add a tea-cupful of sweet milk; then beat together one egg, two table-spoonfuls of sugar, one table-spoonful of melted butter, and a little pep- per. Stir this well into the grits, set in the oven and bake for half an hour, or until nicely browned. Mahy Cole. BOILED RICE. Wash the rice well in cold water, rubbing between the hands until white and free from the loose starch which ad- heres to it. Soak overnight, one tea-cupful in one quart ot water ; in the morning put into a steamer over a pot of cold water with plenty of salt added, and steam until the grains 12 178 The New Kentucky Home Cook Book. are soft, which will be about three-quarters of an hour. Pour into a dish, and send to the table with a lump of but- ter placed in the center. HOMINY GRITS. Put one tea-cupful of grits into a pint and a half of boil- ing water with one tea-spoonful of salt. Cook for about half an hour. Season with butter and pepper, and serve. BAKED HOMINY GRITS. Stir one tea-cupful of grits into one quart of boiling milk, and one tea-spoonful of salt. Boil for twenty minutes, set aside to cool. Beat two eggs well, stir them into the grits, put into a pudding-dish and bake for half an hour. BAKED RICE. Take one pint of cold boiled rice, one egg, one dessert- spoonful of melted butter, one-half tea-spoonful of salt. Mix thoroughly, and bake in a deep pie-pan. Miss Julia Porter. RICE CROQUETTES. To oue pint of cold boiled rice add two well-beaten eggs

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