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Feied Hominy

A dish of sliced boiled hominy fried in butter and served with syrup or sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and syrup are a kitchen classic. They rank in the top 30% of all ingredient pairs, and cooks put them together in 2,796 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Feied Hominy

Ingredients

Directions

  1. Cut the cold, boiled hominy into slices.

  2. Fry the slices in butter until they are nicely browned.

  3. Serve with syrup or sugar.

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

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 + syruptop 30% of all pairs
    Smell alikelow
    Cooked together2,796 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Hominy
Forms the main body of the dish, and its starch browns to a crisp exterior when fried.
Butter
Conducts heat to the hominy surface and promotes browning, adding richness and flavour.
Syrup or sugar
Adds sweetness to the finished dish when served on top.

The step that matters

Fry the slices in butter until nicely browned. The surface needs enough heat and dry contact with the pan to brown. Crowding the pan or stopping too early leaves the slices soft and pale instead of crisp, because moisture must evaporate before browning can happen.

“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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