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Dessert

Hominy Drop Cakes

A batter of boiled hominy, eggs, and salt is folded with beaten whites and baked into golden drop cakes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hominy Drop Cakes

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the batter

  1. Stir the yolks of the eggs into the hominy.

  2. Add the salt and mix well.

  3. Beat the egg whites until stiff and fold them into the mixture.

Bake

  1. Drop spoonfuls of the batter onto buttered baking sheets.

  2. Bake in a 400°F (200°C) oven until golden brown.

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

Hominy
Forms the body of the batter and gives the cakes their corn flavor and tender crumb.
Eggs
Yolks bind the batter while whipped whites lighten it and help the cakes rise and hold shape.

The step that matters

Folding in the beaten egg whites. Stiff whites hold air that lifts the batter. Folding gently, rather than stirring, keeps that air in, so the cakes stay light instead of dense.

“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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