Hominy Muffins

Ingredients

• A pint of milk
• a quart of Haxall flour
• one teaspoonful of salt
• two table-spoonfuls of butter
• one-third of a cake of compressed yeast
• half a cupful of hominy, measured before cooking

Method

1. 1

   Wash the hominy, and add a pint of boiling water.

2. 2

   Boil one hour, stirring often.

3. 3

   Then add the milk, salt, yeast and butter.

4. 4

   Pour this, gradually, on the flour, beating well.

5. 5

   Let it rise over night.

6. 6

   In the morning put in buttered muffin pans and let rise from half to three-quarters of an hour.

7. 7

   Bake thirty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 182. The excerpt below is the record exactly as published.

two table- spoonfuls of butter, one-third of a cake of compressed yeast. Mix the butter, rice and milk together. Pour the mixture on the flour, and beat till a light batter is formed. Mix the yeast with four table -spoonfuls of cold water, and add it and the salt to the batter, which let rise over night in a cool place. In the morning fill buttered muffin pans two- thirds to the top, and set them in a warm place till the batter has so risen as to fill the tins. Bake thirty-five minutes. One-third of a cupful of liquid yeast may be substituted for the com- pressed yeast. Hominy Muffins. A pint of milk, a quart of Haxall flour, one teaspoonful of salt, two table-spoonfuls of buttef, one-third of a cake of 366 MISS PARLOA'S 1STEW COOK BOOK. compressed yeast, or one-third of a cupful of liquid yeast ; half a cupful of hominy, measured before cooking

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