caster sugar and flavour with a few drops of any kind of
essence. Binse out a mould with cold water, pour the mixture
into it, and set it on ice or in a cool place. When quite
cold and firm, turn the blanc-mange on to a fancy dish, pour
any kind of stewed fruit round it, and serve. See Pig. 957.
Hominy Cakes. (1) Boil lqt. of Hominy very soft, and add to
it lib. of cornflour, loz. of butter, and 1 teaspoonful of salt.
Mix into it three well-beaten eggs and sufficient milk to make
a thin batter✪ Hominy Cakes. Boat the batter well for some time, then bake
it on a griddle, dropping it on in large spoonfuls, and making
them very thin ; or they may be baked in waffle-irons. Serve
For details respecting Culinary Processes, Utensils,
Hominy — continued.
syrup with them. Yeast may be used instead of eggs, putting
1 table-spoonful in the batter and letting it stand for several
hours in a warm place to rise.
(2) Wash 1 teacupful of Hominy to free it from flour,
then put it in a saucepan with water, and boil. When soft
and dry, mix in 1 breakfast-cupful of hot milk,l table-spoonful
of warmed butter, | teaspoonful of salt, and the beaten yolks
of two eggs ; beat the whites of the eggs, and mix them in ;
sift in while stirring sufficient flour to make a stiff batter✪ Hominy Cakes.
Make a griddle hot, and rub it well with fat ; divide the
Hominy mixture into small cakes, put them on the griddle,
and cook, turning them over when done on one side.
(3) Put in a saucepan 2 table-spoonfuls of fine uncooked
Hominy, loz. of butter, 1 saltspoonful of salt, and I tea-
cupful of boiling water, and set it at the back of the stove
until the Hominy has absorbed all the water. Put 1 scant
breakfast-cupful of cornflour in a basin, with 2 table-
spoonfuls of sugar, and stir gradually in with it £ pint of
boiling milk. When quite smooth, mix the Hominy with the
cornflour, and leave it till cold. Beat the yolks of two
eggs, add them to the Hominy mixture, then put in the well-
whisked whites of the two eggs, and 1 heaped teaspoonful
of baking-powder. Butter some gem-pans, make them hot,
pour the mixture into them, and bake in a quick oven for
twenty minutes. When cooked, turn the cakes out of the tins.
(4) Put 1 breakfast-cupful of cold, cooked, coarse Hominy
in a mortar, and pound it ; then mix in 1 table-spoonful of
flour, one egg, a lump of butter, and a little salt, and beat
to a smooth paste. Divide the mixture into small portions,
flatten them like biscuits with floured hands, put them in a
frying-pan with a little butter, and fry till lightly browned.
Drain the cakes, put them on a folded napkin on a hot dish,
and serve.
(5) Hominy should be soaked all night in water. Boil a
pint of Hominy, and when cooked mix with it 2oz. of butter,
two beaten eggs, 1 breakfast-cupful of cream, 1 saltspoonful
of salt, and sufficient flour to make a stiff batter. Beat it
till quite smooth, then divide into small portions, and proceed
as for No. 1.
(6) Put 4 breakfast-cupfuls of cold boiled Hominy in a
basin with 2 breakfast-cupfuls of flour and 2oz. of warmed
butter. Mix those well, then stir in two well-beaten eggs
and a sufficient quantity of new milk, in which | table-
spoonful of yeast powder has been dissolved, to make a
rather thin batter. Divide the batter into cakes, and fry
them in boiling lard or butter. When lightly browned, drain
them as free from fat as possible, and serve hot. ✪ Hominy and Cornflour Cakes
Page 115 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
caster sugar and flavour with a few drops of any kind of essence. Binse out a mould with cold water, pour the mixture into it, and set it on ice or in a cool place. When quite cold and firm, turn the blanc-mange on to a fancy dish, pour any kind of stewed fruit round it, and serve. See Pig. 957.
Hominy Cakes. (1) Boil lqt. of Hominy very soft, and add to it 1lb. of cornflour, 1oz. of butter, and 1 teaspoonful of salt. Mix into it three well-beaten eggs and sufficient milk to make a thin batter. Boat the batter well for some time, then bake it on a griddle, dropping it on in large spoonfuls, and making them very thin ; or they may be baked in waffle-irons. Serve
For details respecting Culinary Processes, Utensils,
Hominy — continued.
syrup with them. Yeast may be used instead of eggs, putting 1 table-spoonful in the batter and letting it stand for several hours in a warm place to rise.
(2) Wash 1 teacupful of Hominy to free it from flour, then put it in a saucepan with water, and boil. When soft and dry, mix in 1 breakfast-cupful of hot milk,l table-spoonful of warmed butter, | teaspoonful of salt, and the beaten yolks of two eggs ; beat the whites of the eggs, and mix them in ; sift in while stirring sufficient flour to make a stiff batter. Make a griddle hot, and rub it well with fat ; divide the Hominy mixture into small cakes, put them on the griddle, and cook, turning them over when done on one side.
(3) Put in a saucepan 2 table-spoonfuls of fine uncooked Hominy, loz. of butter, 1 saltspoonful of salt, and I teacupful of boiling water, and set it at the back of the stove until the Hominy has absorbed all the water. Put 1 scant breakfast-cupful of cornflour in a basin, with 2 tablespoonfuls of sugar, and stir gradually in with it £ pint of boiling milk. When quite smooth, mix the Hominy with the cornflour, and leave it till cold. Beat the yolks of two eggs, add them to the Hominy mixture, then put in the wellwhisked whites of the two eggs, and 1 heaped teaspoonful of baking-powder. Butter some gem-pans, make them hot, pour the mixture into them, and bake in a quick oven for twenty minutes. When cooked, turn the cakes out of the tins.
(4) Put 1 breakfast-cupful of cold, cooked, coarse Hominy in a mortar, and pound it ; then mix in 1 table-spoonful of flour, one egg, a lump of butter, and a little salt, and beat to a smooth paste. Divide the mixture into small portions, flatten them like biscuits with floured hands, put them in a frying-pan with a little butter, and fry till lightly browned. Drain the cakes, put them on a folded napkin on a hot dish, and serve.
(5) Hominy should be soaked all night in water. Boil a pint of Hominy, and when cooked mix with it 2oz. of butter, two beaten eggs, 1 breakfast-cupful of cream, 1 saltspoonful of salt, and sufficient flour to make a stiff batter. Beat it till quite smooth, then divide into small portions, and proceed as for No. 1.
(6) Put 4 breakfast-cupfuls of cold boiled Hominy in a basin with 2 breakfast-cupfuls of flour and 2oz. of warmed butter. Mix those well, then stir in two well-beaten eggs and a sufficient quantity of new milk, in which | tablespoonful of yeast powder has been dissolved, to make a rather thin batter. Divide the batter into cakes, and fry them in boiling lard or butter. When lightly browned, drain them as free from fat as possible, and serve hot.
Records on this page
Hominy CakesHominy CakesHominy and Cornflour CakesFried Hominy CakesHominy Pudding