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Soup

Coarse Hominy

Coarse hominy soaked, boiled, drained, and served with butter.

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

Ingredients

Directions

Prepare

  1. Soak the hominy overnight.

Cook

  1. Boil the hominy in plenty of water, ensuring it is covered, until perfectly tender, about 2 hours.

  2. Drain any excess water and let it steam off.

  3. Stir in butter and serve.

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

Coarse hominy
Forms the main body of the dish, softening into a tender, starchy texture when boiled.
Butter
Adds richness and a smooth mouthfeel to the finished hominy.

The step that matters

Boil until perfectly tender. Dried hominy needs a long, fully submerged boil to soften its tough kernels. Keeping the kernels covered with water prevents them drying and sticking, and the cook must check for tenderness rather than relying on the time alone.

“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.

More hominy recipes

Croquettes 58Fritters 37Muffins 35Pudding 35Cakes 31Boiled 30 See all 42 →

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