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Small Hominy

A hominy soup made with milk or cream and boiled until thick.

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

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the soup

  1. Combine hominy, salt, and milk in a saucepan.

  2. Stir often until it boils.

  3. Cover and boil at 350°F (175°C) for 1 hour.

  4. If not thick enough, boil uncovered until desired consistency.

Finish and serve

  1. A few minutes before serving, beat in the cream thoroughly.

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
Provides the main body and starchy texture that gives the soup its substance.
Milk or cream
Adds richness and fat, giving the soup a smooth, creamy mouthfeel.

The step that matters

Stirring until it boils. Hominy and milk can scorch on the bottom of the pan if left unattended while heating. Frequent stirring keeps the starch and milk proteins from sticking and burning before the long simmer.

“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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