Hominy Fritters
From Vegetarian cookery, 1891
Serves 3
Hominy, when cold, may be cut in slices, seasoned and fried as above, served in the same way, and garnished with crisped parsley.
Presented as published in 1891. 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 Vegetarian cookery (1891) by Martha Brotherton, page 47. The excerpt below is the record exactly as published.
Hominy Fritters. Half a pound of cooked hominy, and one table-spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.