Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Hominy Breakfast Bread
From The bride's cook book, 1915
Serves 8
A modern interpretation · AI-generated from the original record
Ingredients
- V/2 Cups White or Yellow Corn Meal
- 2 Cups Milk
- 2 Beaten Eggs
- 3 Cups Cooked Hominy Grits
- 2/2 Teaspoons Baking Powder
- 1 Teaspoon Salt
- 1 Tablespoon Melted Fat
- 1 Tablespoon Syrup
Method
Scald the milk; pour over the corn meal and let stand till cold or lukewarm.
Add well beaten eggs, hominy, salt and melted fat.
Sprinkle in baking powder.
Beat well, pour into oiled baking pan and bake about forty to fifty minutes in a slow oven.
Serve hot.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 16. The excerpt below is the record exactly as published.
HOMINY BREAKFAST BREAD V/2 Cups White or Yellow Corn Meal 2 Cups Milk 2 Beaten Eggs 3 Cups Cooked Hominy Grits 2/2 Teaspoons Baking Powder 1 Teaspoon Salt 1 Tablespoon Melted Fat 1 Tablespoon Syrup
Cook this with the app: pantry check, scaling, and the assistant.