Dinner
Hominy griddle-cakes
Marion Harland’s original method for Hominy griddle-cakes, 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.
- One cup of cold boiled hominy beaten to a smooth paste with a tablespoonful of melted butter, then whipped light with the yolks of the eggs;
- two eggs, whites and yolks beaten separately;
- one cup of milk;
- one tablespoonful of flour sifted twice, with an even teaspoonful of baking-powder and a teaspoonful of salt;
- one tablespoonful of molasses.
- Stir molasses into the milk, add to the hominy, butter and yolks;
- lastly, put in prepared flour and the whites of the eggs.
Historical transcription
Source method
- 1
One cup of cold boiled hominy beaten to a smooth paste with a tablespoonful of melted butter, then whipped light with the yolks of the eggs; two eggs, whites and yolks beaten separately; one cup of milk; one tablespoonful of flour sifted twice, with an even teaspoonful of baking-powder and a teaspoonful of salt; one tablespoonful of molasses. Stir molasses into the milk, add to the hominy, butter and yolks; lastly, put in prepared flour and the whites of the eggs.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.