Dessert
Plain hominy pudding
Marion Harland’s original method for Plain hominy pudding, 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.
- Soak a cupful of hominy for three hours in tepid water.
- Drain, and put over the fire in plenty of boiling water, slightly salted.
- turn off the water and pour in a pint of hot milk, with a little salt.
- Cook for fifteen minutes, stir in a generous lump of butter and turn into a deep dish.
- Eat with sugar and cream.
Historical transcription
Source method
- 1
Soak a cupful of hominy for three hours in tepid water. Drain, and put over the fire in plenty of boiling water, slightly salted. Boil fast for thirty minutes or until tender; turn off the water and pour in a pint of hot milk, with a little salt. Cook for fifteen minutes, stir in a generous lump of butter and turn into a deep dish.
- 2
Eat with sugar and cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.