Raised Hominy Muffins
From Boston Cooking-School cook book, 1896
Serves 8
For Raised Rice Muffins, use 1 cup hot boiled rice in place of hominy and add 2 egg whites, beaten stiff.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 37. The excerpt below is the record exactly as published.
RAISED HOMINY MUFFINS 1 cup warm cooked hominy 1 teaspoon salt 14 cup butter 1 yeast cake dissolved in 1 cup scalded milk 4 cup lukewarm water 3 tablespoons sugar 314 cups flour
Cook this with the app: pantry check, scaling, and the assistant.