Hominy Pudding
From The national course in home economics, 1917
Serves 2
Recipe attributed to Pearl Barker.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 191. The excerpt below is the record exactly as published.
HOMINY PUDDING. Two cupfuls of cold boiled hominy, two tablespoonfuls of melted but- ter, three well-beaten eggs, one cupful of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.