vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Hominy
From The encyclopaedia of practical cookery, 1892
Serves 4
Do not allow the mixture to boil after adding the eggs.
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 118. The excerpt below is the record exactly as published.
Stewed Hominy. — Wash 1 breakfast-cupful of Hominy, put it over the fire in a saucepan with 2qts. of cold water, bring it slowly to the boil, and boil it gently for about four hours, or until it is quite soft ; then drain, and place it where the water will evaporate. Prepare a cream sauce as follows : Put 2 table-spoonfuls of butter in a saucepan on the fire and partly melt it ; when soft, gradually stir into it A pint of cream or an equal quantity of milk ; if cream is used, add it to the Hominy as soon as hot ; if milk, take it off the ffre when hot, stir into it the yolks of two eggs
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