Hominy Pudding with Candied Peel
From The encyclopaedia of practical cookery, 1892
Serves 4
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.
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
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Cook this with the app: pantry check, scaling, and the assistant.