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Hominy Boiled with Milk

A dish of hominy simmered in salted water and milk, served with optional cream and sugar.

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Wash the hominy in two waters.

Cook

  1. Stir the hominy into the boiling salted water.

  2. Cook for 30 minutes, then drain off excess water.

  3. Add the heated milk and cook for another 30 minutes.

Serve

  1. Serve with cream and sugar if desired.

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

Small hominy
Forms the body of the dish as its starch softens and thickens during long simmering.
Milk
Adds moisture and creaminess, softening the hominy further and giving a rich, mild flavour.

The step that matters

Adding the milk. Milk can scorch or boil over on the bottom of the pot, so it should be heated first and added to the hominy with gentle, steady heat while stirring occasionally.

“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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