Dessert
Hominy cake
Hominy cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including one cupful of hot boiled hominy, add one teaspoonful of salt and yolks of two well-b.
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.
- Take one cupful of hot boiled hominy, add one teaspoonful of salt and yolks of two well-beaten eggs.
- Add slowly one cupful of milk, one cupful of corn-meal and the whipped whites of two eggs.
Historical transcription
Source method
- 1
Take one cupful of hot boiled hominy, add one teaspoonful of salt and yolks of two well-beaten eggs. Add slowly one cupful of milk, one cupful of corn-meal and the whipped whites of two eggs. Bake in a flat tin in a hot oven twenty or thirty minutes.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.