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Hominy, Plain

Plain hominy cooked with salt and pepper, then canned.

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

Ingredients

Directions

  1. Cover the hominy with barely sufficient water.

  2. Stir frequently while cooking until the hominy is soft and the water is creamy.

  3. Add 1 lb of coarse sea salt and 1 oz of ground white pepper for every 100 lbs of hominy.

  4. Place the hot mixture in cans, cap, tip, and process as needed.

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
Its starch softens during cooking and thickens the water into a creamy liquid.

The step that matters

Stirring while cooking. With little water, starch can settle on the pot bottom and scorch. Frequent stirring keeps the hominy evenly cooked and the liquid creamy.

“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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