Hominy Pudding

Ingredients

• 2 breakfast-cupfuls of cold cooked Hominy
• 2 table-spoonfuls of caster sugar
• 1½ oz. of warmed butter
• the beaten yolks of two eggs
• 1 teacupful of milk

Method

1. 1

   Mix Hominy, sugar, butter, yolks, and milk until smooth.

2. 2

   Butter a pie-dish, pour in the mixture, and bake for a quarter of an hour in a quick oven.

3. 3

   Serve hot with sweet sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 115. The excerpt below is the record exactly as published.

2oz. of warmed butter. Mix those well, then stir in two well-beaten eggs and a sufficient quantity of new milk, in which | table- spoonful of yeast powder has been dissolved, to make a rather thin batter. Divide the batter into cakes, and fry them in boiling lard or butter. When lightly browned, drain them as free from fat as possible, and serve hot. (7) Put H breakfast- cupfuls of cold boiled Hominy in a basin, and mix with it 1J breakfast-cupfuls of sour milk, 2oz. of warmed butter, 2oz. of moist sugar, 6 table-spoonfuls of flour, a small quantity of salt, 1 teaspoonful of bicarbonate of soda dissolved in a little warm water, and a sufficient quantity of beaten eggs to bind the whole. When perfectly smooth, divide the mixture into small equal-sized portions and bake them in a quick oven. Hominy Cheese Cakes.— Put 2 breakfast-cupfuls of cold boiled Hominy into a basin, and stir in gradually with it 1 pint of new milk, mixing it perfectly smooth and free from lumps; add four well-beaten eggs, 2oz. of warmed butter, ilb. of well-washed currants, Jib. of moist sugar, 2oz. of thinly-shred mixed candied peel, 1 saltspoonful of salt, and a few drops of essence of vanilla or any other flavouring. Beat the mixture with a wooden spoon until all the ingre- dients are well mixed. Butter some patty-pans, lino them with a short-paste, put some of the mixture in each, and bake them in a moderate oven. Serve hot or cold. Hominy Croquettes.— (1) Put 1 pint of cooked Hominy in a saucepan with 1 or 2 table-spoonfuls of hot milk, and stir it over the fire till hot. Take it off the fire, mix the beaten yolk of an egg with it, season to taste with salt, and leave till cool. Shapo the mixture into croquettes, then roll them in breadcrumbs, dip in beaten egg, and roll them in bread- crumbs again. Put a lump of butter in a frying-pan, make it hot, then put in the croquettes, and fry them. When browned, drain them, put on a folded napkin or an orna- mental dish-paper on a hot dish, and serve. See Fig. 958. (2) Soak jib. of Hominy in boiling water for an hour, then 1 put it into a lined stewpan with about lqt. of milk, and stew Sauces, &c., referred to, see under their special heads. 768 THE ENCYCLOPEDIA OF PRACTICAL COOKERY. Hominy — continued. gently until tender. Put in loz. of butter and a beaten egg, season to taste with salt and pepper, mix it thoroughly off the fire, and turn into a basin. When cold, shape the Hominy into balls about the size of eggs, dip them in beaten egg, and roll in finely-grated breadcrumbs. Put plenty of oil into a flat stewpan, place it oyer the fire, and when blue smote rises put in the balls, a few at a time, and fry until nicely and equally browned. As the balls are done, put them to drain on a sheet of kitchen-paper in front of the fire. Spread a fancy-edged dish-paper or a folded napkin on a hot dish, arrange the croquettes in the centre, garnish them with a thick border of fried parsley, and serve with onion sauce. Fig. 958. Hominy Croquettes. (3) Put Alb. or so of Hominy into a saucepan with sufficient milk or water to moisten, boil slowly, and add a seasoning of onions, salt, and pepper. Form the paste into balls, roll them well first in breadcrumbs, then in beaten egg, and lastly breadcrumbs again ; plunge them into a saucepan of boiling fat, and fry to a light golden colour. Take them out, drain, and they are ready for use. Hominy Porridge. — Put 11b. of Hominy into a basin, pour boiling water over, and let it soak all night. On the following morning put the Hominy into a lined saucepan with ly break- fast-cupfuls of milk, and stir it over the fire with a wooden spoon until boiling ; move it to the side, and simmer slowly for half-an-hour. When cooked, turn the Hominy into soup- plates, and serve with sugar and milk. Hominy Pudding. — (1) Put 2 breakfast-cupfuls of cold cooked Hominy into a basin with 2 table-spoonfuls of caster sugar, l|oz. of warmed butter, the beaten yolks of two eggs, and 1 teacupful of milk

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