Stewed Hominy

Ingredients

• a cupful of hominy
• two quarts of cold water
• two tablespoonfuls of butter
• half a pint of cream or an equal quantity of milk
• yolks of two raw eggs

Method

1. 1

   Wash hominy, boil gently for about four hours until soft, drain, and evaporate water.

2. 2

   Make a cream gravy with butter and cream or milk, mix with hominy, and serve immediately.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 64. The excerpt below is the record exactly as published.

STEWED HOMINY. Wash a cupful of hominy, put it over the fire in two quarts of cold water, and slowly heat and boil it gently for about four hours, ornntil it is quite soft; then drain it and place it where the water will evaporate, while a cream gravy is being made as follows : Put over the fire two tablespoonfuls of butter, and partlj' melt them ; when the butter is quite soft, gradually stir with it half a pint of cream or an equal quantity of milk; if the cream is used, add it to the hominy as soon as it is hot; if milk is used, take it off the fire when it is hot, stir with it yolks of two raw eggs

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