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Hominy Porridge

A porridge made from small hominy simmered in salted water, finished with butter and served with sugar and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Hominy Porridge

Ingredients

Directions

Prepare the hominy

  1. Wash the hominy in two waters, leaving it in the second for an hour.

  2. Drain in a colander lined with coarse cloth.

Cook

  1. Stir the hominy into the boiling salted water in a farina kettle.

  2. Cover and cook for 30 minutes.

  3. Beat from the bottom with a wooden spoon and boil uncovered for 15 minutes.

  4. Beat in the butter and pour into a deep dish.

Serve

  1. Serve with sugar and cream, or with cream only.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Small hominy
Provides the main body of the porridge as its starch gelatinises during long simmering.
Butter
Adds richness and a smooth mouthfeel to the finished porridge.

The step that matters

Beat from the bottom and boil uncovered. Hominy settles and can scorch on the base of the kettle while it cooks. Beating from the bottom keeps it moving and prevents lumps and sticking, and uncovered boiling lets excess moisture evaporate so the porridge thickens.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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