Raised Hominy Muffins
From Soyer's standard cookery, 1912
Serves 3
Unless cooked hominy is rather stiff more flour will be needed.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 237. The excerpt below is the record exactly as published.
Raised Hominy Muffins. One cup of warm cooked hominy, one-quarter cup butter, one cup scalded milk, three tablespoonfuls of sugar, one-half teaspoonful salt, one-quarter yeast cake, one-quarter cup luke- warm water, three and a quarter cups flour. Mix first five ingredients; when lukewarm add yeast cake, dissolved in lukewarm water and flour. Cover, and let rise over night. In the morning cut down, fill hot buttered gem pans two-thirds full, let rise one hour, and bake in a moderate oven. Unless cooked hominy is rather stiff more flour will be needed. Raised Rice Muffins. Make same as raised hominy muffins, substituting one cup of hot boiled rice in place of hominy, and adding the whites of two eggs beaten until stiff. STANDARD COOKERY. 347 Raised Oatmeal Muffins. Three-quarters cup of scalded milk, one-quarter cup of sugar, one-half teaspoonful of salt, one-quarter yeast cake dis- solved in one-quarter cup lukewarm milk, one cup cold cooked oatmeal, two and a half cups flour. Add sugar and salt to scalded milk; when lukewarm, add dissolved yeast cake. Work oatmeal into flour with tips of fingers, and add to first mixture, beat thoroughly, cover, and let rise over night. In morning, fill buttered iron gem pans two-thirds full, let rise on back of range that pan may gradually heat and mixture rise to fill pan. Bake in moderate oven twenty-five to thirty minutes. Health Food Muffins. One cup warm wheatmush, one-quarter cup brown sugar, one-half teaspoonful of salt, one tablespoonful of butter, one- quarter yeast cake, one-quarter cup lukewarm water
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