Hominy Pudding
From The paper-bag cookery manual, 1911
Presented as published in 1911. 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 paper-bag cookery manual (1911) by Charles Herman Senn, page 38. The excerpt below is the record exactly as published.
Hominy Pudding. Put 2 ozs. of hominy into a basin and pour over three-quarters of a pint of boiling milk, and let it soak for half an hour. Beat in one egg, then add half an ounce of shredded beef suet, and 1 oz. of castor sugar, also a few drops of flavouring essence
Cook this with the app: pantry check, scaling, and the assistant.