Hominy Drop Cakes

Ingredients

• One pint of fresh boiled hominy
• one tablespoonful of water
• two eggs — whites and yolks beaten separately
• a teaspoonful of salt

Method

1. 1

   Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful.

2. 2

   Drop, in tablespoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven.

As published

This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 12. The excerpt below is the record exactly as published.

a teaspoonful of salt. Into a sieve put half a pint of flour, a teaspoonful of saleratus and two of cream of tartar; mix thoroughly with the flour, and sift on to the material in the bowl. Mix all thoroughly while dry, and add two well-beaten eggs and a pint of milk. Fill muffin cups about two-thirds to the top, and bake in a quick oven, llOMINT DMOP«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 separately

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