Classic Culinary Arts:

Hominy Drop-cakes Recipe

Hominy Drop-cakes Recipe, part of the classic American culinary arts. Pieces such as Hominy Drop-cakes Recipe are classics from nineteenth century America, with old-fashioned ingredients, cooking techniques, and cooking utensils. Even the instructions and terminology are original, so you'll get a taste of classic culinary arts by just reading them. And these free recipes and techniques are yours to use and share as you'd like.

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Hominy Drop-cakes Recipe

One pint of fresh boiled hominy (or, cold hominy may be used; if the latter, break into grains, as lightly as possible, with a fork, and heat in a farina kettle without adding water), one table-spoonful of water, two eggs--whites and yolks beaten separately. Stir the yolks into the hominy first, then the whites, and a teaspoonful of salt, if the hominy has not been salted in cooking; or, if it has, use half a teaspoonful. Drop, in table-spoonfuls, on well-buttered tin sheets, and bake to a good brown in a quick oven.