Hominy for Breakfast
From English and French cookery, 1890
The addition of a sweet sauce made of dissolved white sugar adds greatly to the charm of this breakfast dish.
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 78. The excerpt below is the record exactly as published.
Hominy for Breakfast. — Soak 1 pint hominy in 2J pints boiling water over-night, in a vessel with a tight cover ; in the morning add i pint sweet milk and salt
Cook this with the app: pantry check, scaling, and the assistant.