Hominy Drop-Cakes
From The universal cookery book, 1887
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 62. 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 tablespoonful of water, two eggs — whites and yolks beaten sepa- rately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt
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