Hominy Fritters

Ingredients

• Mix together 1 pint of boiled hominy
• 2 well-beaten eggs
• 1/4 teaspoonful of salt
• 1 tablespoonful of flour
• 1 teaspoonful baking powder

Method

1. 1

   Mix together 1 pint of boiled hominy, 2 well-beaten eggs, 1/4 teaspoonful of salt, 1 tablespoonful of flour, a little milk; when cold add 1 teaspoonful baking powder; stir well.

2. 2

   Drop by spoonfuls into hot fat and fry a light brown.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.

Hominy Fritters. Mix together i pint of boiled hominy, 2 well-beaten eggs, }4 teaspoonful of salt, i tablespoonful of flour, a little milk ; when cold add i teaspoonful baking powder ; stir well. Drop by spoonfuls into hot fat and fry a light brown. 16. — Fillet of Bass. Split the bass through the back ; remove the skin and bones, cut the flesh into pieces about 4 inches square ; season with salt and dust lightly with flour ; dip in beaten egg, then roll in fine bread crumbs ; fry in hot fat. Garnish with potato chips and points of lemon. 17. — Stew of Mutton and Cucumbers. Peel 2 large cucumbers ; slice them and dry them on a cloth. Dip each piece into egg and cracker crumbs and fry in hot fat. Cut I pint of cold mutton into dice ; place this in the frying-pan in which the cucumbers were fried ; toss the meat over until all sides are browned. Take them out and pile in the centre of a platter ; arrange the fried cucum- ber around the edge. To the gravy left in 102 August* the pan add i teaspoonful Worcestershire sauce, a squeeze of lemon and thicken with i tablespoonful of flour. Let this boil up and pour over the meat. i8. — Beef Kidney a la Baden-Baden Split a beef kidney in half; remove the white fat and all stringy parts ; cut the kidney in small ^ inch-square pieces. Place a sauce- pan over the fire ; add 2 ozs. butter ; as soon as hot, put in the kidney; season with i even tablespoonful salt, i even teaspoonful pepper ; stir and cook 5 minutes; add 2 tablespoon- fuls fine-cut mushrooms, the same of truffles, and yi cupful sherry wine; cover and cook 6 minutes. Mix the yolks of 2 eggs with }^ pt. of sweet cream ; add to it the kidneys ; stir and beat until nearly boiling ; add a lit- tle cayenne pepper, and serve on a warm dish. — Mrs. Gesine Lemcke. 19. — Broiled Salmon (Smoked). Into a pan of cold water put i lb. of smoked salmon ; let it boil up ; then drain and rinse off with cold water. Wipe the salmon dry and . brush over with melted butter. Broil carefully for 5 minutes. Make a sauce for 103 August this, with I tablespoonful of melted butter, juice o( j4 a. lemon, salt and pepper, and a teaspoon ful of chopped parsley. Pour over the fish and serve. 20. — Potato Pancake. Pare, wash and grate 1 2 large raw potatoes. Mix with I tablespoonful of salt and the yolks of 3 eggs. Beat the whites to a stiff froth ; add the potatoes slowly to the whites. Place a large frying-pan with i tablespoonful of fat over the fire as soon as hot. Put small por- tions from the mixture with a spoon into the hot fat to form cakes the size of a saucer; bake light brown on both sides. Serve on a hot plate. — Mrs. Gesine Lemcke. 21. — Stuffed Mutton Chops. Trim 8 or 10 mutton chops which have been cut very thick. With a sharp knife split each chop in two, without separating the meat from the bone. Put i tablespoonful of butter into a pan ; add i tablespoonful of chopped onion and let it cook for 5 minutes; then add to this j4 cup chopped mushrooms, i tea- spoonful of salt, a pinch of pepper, and cook 5 minutes longer. Add i tablespoonful of 104 August* flour and 2 tablespoonfuls of stock. Let all cook together for a few minutes ; then stuff each chop with this mixture after it has cooled ; press them tightly together and broil. 22. — Veal Hash. Put I tablespoonful of butter and 2 table- spoonfuls of chopped onion over the fire ; let this cook for 5 minutes ; add i tablespoonful of flour

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