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Hominy Croquettes

A fried ball of hominy, butter, milk, sugar, salt, egg, and cracker crumbs.

From an old cookbook · modernised transcription
By F. L. Gillette and Hugo Ziemann · From a historical cookbook (Project Gutenberg) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hominy Croquettes

Ingredients

Directions

Make the mixture

  1. Add a teaspoonful of melted butter to a cupful of cold boiled hominy and stir well, adding a cupful of milk gradually until a soft, light paste forms; then add a teaspoonful of white sugar, a pinch of salt, and one well-beaten egg.

  2. The hominy is best boiled the day or morning before using.

Shape and fry

  1. Roll the mixture into oval balls with floured hands, dip them in beaten egg, roll in cracker crumbs, and fry in hot lard.

Nutrition, whole recipe (rough)

378Calories
14 gProtein
25 gFat
25 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By F. L. Gillette and Hugo Ziemann. Recipe from a historical cookbook (Project Gutenberg).

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 their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + sugartop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Hominy
Forms the bulk of the croquettes, giving body and a starchy structure once cooked.
Milk
Moistens the hominy into a soft paste that holds its shape when shaped.
Egg
Binds the mixture and, when dipped, helps the cracker crumbs adhere to the outside.
Butter
Adds richness and fat, softening the paste and contributing flavor.

The step that matters

Shaping the balls with floured hands. The paste is soft and sticky, so light flouring keeps it from clinging to the hands. Coating in beaten egg and crumbs before frying gives a firm crust that holds the soft interior together in hot lard.

“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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