Dinner
Baked hominy
Marion Harland’s original method for Baked hominy, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Stir into a pint of milk a cupful of cold boiled hominy, and when this is smooth, add a tablespoonful of melted butter, a tablespoon ful of sugar, a saltspoonful of salt and four well-beaten eggs.
- Beat very light, pour into a buttered pudding-dish and bake for about half an hour or until “set” and brown.
Historical transcription
Source method
- 1
Stir into a pint of milk a cupful of cold boiled hominy, and when this is smooth, add a tablespoonful of melted butter, a tablespoon ful of sugar, a saltspoonful of salt and four well-beaten eggs. Beat very light, pour into a buttered pudding-dish and bake for about half an hour or until “set” and brown. This is a good accompaniment to roast beef.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.