Baked Hominy
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Baked Hominy.
To a cupful of cold boiled hominy (small kind) allow two cups of milk, a heaping teaspoonful of butter, a teaspoonful of white sugar, a little salt and three eggs. Beat the eggs very light, yolks and white separately. Work the yolks first into the hominy, alternately with the melted butter. When thoroughly mixed, put in sugar and salt, and go on beating while you soften the batter gradually with the milk. Be careful to leave no lumps in the hominy. Lastly stir in the whites, and bake in a buttered pudding dish until light, firm, and delicately browned.
This can be eaten as a dessert, but it is a delightful vegetable, and the best substitute that can be devised for green corn pudding.
-----------
Baked Hominy.
To a cupful of cold boiled hominy (small kind) allow two cups of milk, a heaping teaspoonful of butter, a teaspoonful of white sugar, a little salt and three eggs. Beat the eggs very light, yolks and white separately. Work the yolks first into the hominy, alternately with the melted butter. When thoroughly mixed, put in sugar and salt, and go on beating while you soften the batter gradually with the milk. Be careful to leave no lumps in the hominy. Lastly stir in the whites, and bake in a buttered pudding dish until light, firm, and delicately browned.
This can be eaten as a dessert, but it is a delightful vegetable, and the best substitute that can be devised for green corn pudding.
