Saute Hominy
From The art of cookery, 1899
Serves 3
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 68. The excerpt below is the record exactly as published.
Saute Hominy. — Slighdy soften a pint of cold boiled hominy, either coarse or fine, by warming in a sauce-pan with two or three tablespoonfuls of milk. Put two tablespoonfuls of clarified butter
Cook this with the app: pantry check, scaling, and the assistant.