Muffins with Hominy

Ingredients

• 2 breakfast-cupfuls of cold boiled hominy
• 2 breakfast-cupfuls of sour milk
• f teacupful of warmed butter
• 14 table-spoonfuls of sugar
• 1 teaspoonful of salt
• Beat two eggs well
• f breakfast-cupful of flour
• a good 4 teast^oonful of bicarbonate of soda

Method

1. 1

   Mix hominy with sour milk, warmed butter, sugar, and salt.

2. 2

   Add beaten eggs and dissolved bicarbonate of soda.

3. 3

   Work in flour until smooth.

4. 4

   Cook the muffins in the ordinary way.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 554. The excerpt below is the record exactly as published.

2 breakfast-cupfuls of cold boiled hominy into a basin, and mix smoothly with it 2 breakfast-cupfuls of sour milk, f teacupful of warmed butter, 14 table-spoon- fuls of sugar, and 1 teaspoonful of salt. Beat two eggs well, add them to the above mixture with a good 4 teast^oonful of bicarbonate of soda that has been dissolved in a small quantity of warm water, and work in f break- fast-cupful of Hour. When quite smooth, cook the Muffins in the ordinary way. The mixture must be thoroughly beaten and cooked quickly, the Muffins are then excellent. (3) Wash 1 teacupiul of hominy and boil it for an hour in 1 pint of water, stirring frequently. When cooked, mix with it 1 pint of milk, 4 breakfast-cupful of liquid yeast, 2 table spoonfuls of butter, and 1 teaspoonful of salt. Mix gradually lqt. of Haxall-flour with the hominy, beating it well at the same time, and let it rise overnight. On the following morning, butter some Muffin-pans, fill them with the mixture, and let it rise for three-quarters-of-an- hour. Put the Muffins in a quick oven, and bake them for thirty- five minutes. Muffins made with Potato-Flour. — Peel four large potatoes weighing altogether about lib., put them into a saucepan of water, and boil until they are quite soft ; then take them out and mash. Put the pulp into a basin and work in 2oz. or 3oz. of butter, a small quantity of salt, and pour in suffi- cient lukewarm water to give the mixture the ap>pearance and consistence of cream. Now add two well-beaten eggs, stir them in, and dredge in gradually six breakfast cupfuls of flour

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