Hominy Pudding (Alternative Method)

Ingredients

• 1 breakfast-cupful of Hominy
• a little under 1 pint of milk
• two well-beaten eggs
• sweeten to taste with moist sugar
• a few drops of any kind of essence

Method

1. 1

   Soak the Hominy overnight in boiling water.

2. 2

   The next morning, put it in a lined stewpan with milk and stir until boiling.

3. 3

   Let it simmer until cooked, then stir in the beaten eggs, sweeten, and flavor with essence.

4. 4

   Pour into a buttered pie-dish and bake until slightly browned.

5. 5

   Serve hot.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 117. The excerpt below is the record exactly as published.

1 breakfast-cupful of Hominy in water, and soak it all night. On the following morning, drain it, put it in a saucepan with lqt. of milk, and boil gently for two hours. When cooked, sweeten to taste, season with grated nutmeg, and mix the beaten yolks of two eggs with it. Butter a pie-dish, line it with puff paste, pour in the Hominy, and bake for an-hour-and-a-half. When cooked, serve the pudding hot with sweet sauce. (3) Soak 1 breakfast-cupful of Hominy all night in water, which should be boiling when poured over. Next morning put it into a lined stewpan with a little under 1 pint of milk, and stir over the fire ■with a wooden spoon until boiling. Move it to the side of the fire, let it simmer gently until quite cooked, then stir in two well-beaten eggs, sweeten to taste with moist sugar, and flavour with a few drops of any kind of essence

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