Hominy Pudding
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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 encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 117. The excerpt below is the record exactly as published.
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. Turn the mixture into a buttered pie-dish, and bake until slightly browned. Serve hot. (4) Mix 1 scant teacupful of Hominy in 1 pint of new milk, and stir it over the fire until thickened and boiling. Beat two eggs with A pint of milk, and stir them in gradually with the Hominy ; add A table-spoonful of warmed butter, loz. of thinly-shred candied peel, and a small quantity of ground cinnamon. Butter a pie-dish, pour the mixture into it, grate a little nutmeg over the top, bake in a moderate oven, and serve hot or cold as desired. (5) Separate the yolks and whites of four eggs, and beat them well; put about 1 breakfast-cupful of cold boiled Hominy into a basin, and mix with it A table-spoonful of sugar, foz. of warmed butter, and a small quantity of salt ; next stir in the beaten yolks, 1 pint of milk, and, when pei’fectly smooth, For details respecting Culinary Processes, Utensils, Hominy — continued. the whites of the eggs. Butter a pie-dish, pour the above mixture into it, and bake until browned on the top. Hominy Pudding- as a Vegetable. — Wash 1 breakfast- cupful of Hominy in plenty of water to free it from dust : put it in a saucepan with 1 pint of water and a small lump of salt, and boil it for one hour without stirring, but should it get too dry, 1 teacupful of milk can be added. When cooked, take 2 breakfast-cupfuls of the Hominy, and mix with it while still hot l|oz. of butter and 1 teaspoonful of sugar. Beat two eggs and 1 teacupful of milk, then mix with the Hominy ; turn the whole into a shallow dish, and bake in a quick oven. Serve the Hominy as a vegetable. Hominy Soup. — Make as much clear soup as will be required, and season it highly. Add about 2 breakfast-cupfuls of Hominy for every 3 pints of the soup, and boil for half-an-hour. Break three eggs into a soup-tureen, pour in 1 teacupful of milk, and beat them well. Pour the soup gradually over the beaten eggs, stirring continually, dust over a small quantity of finely-chopped chives and grated nutmeg, and serve. Stewed Hominy. — Wash 1 breakfast-cupful of Hominy
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Cook this with the app: pantry check, scaling, and the assistant.