Hominy Drop-Cakes
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 182. The excerpt below is the record exactly as published.
Hominy Drop-Cakes. One pint of fresh boiled hominy (or, cold hominy may be used ; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water) , one table-spoonful of water, two eggs — whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.