Hominy Pudding. No. 2. Steamed.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (15)
  1. Soak the medium-sized hominy in cold water for 4 to 6 hours.
  2. Drain the hominy and place it in a pan.
  3. Add a quart of milk, a pinch of salt, and butter the size of a hazel nut to the hominy.
  4. Soak this mixture for 3 hours.
  5. Bring the mixture to a boil, stirring constantly.
  6. Cover the pan and move it to the side of the fire.
  7. Let it simmer, stirring now and then, until soft and fully cooked.
  8. Remove from heat and let it cool.
  9. Add 3 whole eggs and 2 yolks (total of 5 yolks and 3 whites), 2 spoonfuls of sugar, and the grated rind of 1 lemon.
  10. Butter a plain mould and line it with browned bread-crumbs or pounded browned ratafias.
  11. Add the hominy mixture to the prepared mould.
  12. Steam the pudding for 4 hours.
  13. Turn out the pudding.
  14. Serve with plain cream as sauce, in a boat, or with Frothed Sauce, Chocolate Sauce (No. 1), or Fruit Sauce (see Sweet Sauces).
  15. Leftovers can be baked in a pie-dish for luncheon the next day.
Original Text
Hominy Pudding. No. 2. Steamed. (Emslie. 1885.) For dinner, homely, but a good variety. A teacupful of the medium-sized hominy soaked 4 to 6 hours in cold water, then drained and put in in a pan to soak 3 hours with a quart of milk, a pinch of salt, and a bit of best butter the size of a hazel nut; then let it come to the boil, stirring; cover and draw to one side of the fire, and let it simmer, stirring now and then, till soft and fully cooked; take off to get cool, add 3 whole eggs and 2 yolks (i.e., 5 yolks and 3 whites in all), 2 spoonfuls of sugar and the grated rind of 1 lemon. Have a buttered plain mould lined with browned bread-crumbs or browned ratafias pounded—these last flavour it better; add the mixture, and steam for 4 hours. Turn out the pudding and serve with plain cream as sauce, in a boat, or with Frothed Sauce, or Chocolate Sauce, No. 1, or Fruit Sauce (see Sweet Sauces); the remains bake well in a pie-dish for luncheon next day. The oftener this is cooked, the better it tastes. Hominy makes good porridge, and is good also for savouries, mixed with cheese, baked and cut out with a cutter, served on a napkin in a silver dish.
Notes
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