Name: To Cook Iiomlxy
Ingredients: one quart of hominy use five quarts of water; one quart of cooked hominy use one spoonful of butter; five quarts of water; one spoonful of butter; half teacupful of cream; salt

To Cook Iiomlxy

A dish of cooked hominy simmered in water, finished with butter, cream, and salt.

From an old cookbook · modernised transcription

By Fayette (Mo.). Baptist Church, Ladies of the · From a historical cookbook (Internet Archive) · 6 ingredients

Why it works: Butter and cream match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 41,494 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

To Cook Iiomlxy

Ingredients

one quart of hominy use five quarts of water
one quart of cooked hominy use one spoonful of butter
five quarts of water
one spoonful of butter
half teacupful of cream
salt

Directions

Combine one quart of hominy with five quarts of water and cook slowly.
When soft, skim out into a crock and set it in a cool place.
To prepare for the table, add one spoonful of butter (or lard) to one quart of cooked hominy.
Add half teacupful of cream (or rich milk) and salt to taste.

By Fayette (Mo.). Baptist Church, Ladies of the. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Butter + creamtop 3% of all pairs

Aroma overlapstrong

Mentioned together41,494 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hominy: Forms the dish's main body, softening into a tender, starchy base as it cooks.
Butter: Adds fat and richness, giving the hominy a smoother mouthfeel and flavor.
Cream: Adds richness and moisture, making the finished hominy softer and creamier.

“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.