Hominy Pudding. No. 1. Baked.

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 (5)

11/2 or 2 tablespoonfuls of hominy ↝ Hominy, cooked [Grits and other cooked cereals]
1 pt. of cold milk ↝ Milk, NFS [Milk, reduced fat]
1, or even 2 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
sugar rubbed on lemon peel ↝ Sugar, NFS [Sugars and honey]
buttered pie-dish ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Soak hominy all the previous night in water.
Next day, drain off the water.
Soak the hominy 1 hour in 1 pt. of cold milk.
Stew it gently and slowly 1 or 2 hours in the milk, stirring continually.
Let it cool.
Add eggs and sweeten with sugar rubbed on lemon peel.
Bake in a buttered pie-dish 20 minutes.
Serve up in the dish.

Original Text

Hominy Pudding. No. 1. Baked. (Emslie.)
The unbleached hominy is best, medium size, it looks yellow, not white.
For luncheon, soak 1½ or 2 tablespoonfuls of hominy all the previous night in water. Next day, drain off the water and soak the hominy 1 hour in 1 pt. of cold milk, then stew it gently and slowly 1 or 2 hours in the milk, stirring continually.
After letting it cool, add 1, or even 2 whole eggs, and sweeten with sugar rubbed on lemon peel. Bake in a buttered pie-dish 20 minutes, and serve up in the dish.

Notes

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