The Chef 

 

FoodReference.com

The FoodReference Website - Recipe Section
VEGETABLE RECIPES: Asparagus to Zucchini - recipes, cooking, handling and preparation tips

  Home  |   Articles & Features  |   Facts & Trivia  |   Cooking Tips  |   RECIPES  |   Quotes  |   Who's Who  |   Food History  |   Food Videos  |   Food Trivia Quizzes  |   Crosswords  |   Food Fun  |   Humor  |   Poetry  |   Cookbooks  |   Food Posters  |   Catalogs  |   Magazines  |   Gourmet Tours  |   Key West  |   Culinary Schools  |   Festivals & Shows  |

You are here > HomeRecipes >  

 VegetablesVegetable Recipes pg 2CORN RECIPES >>> >  Hominy Puffs (1904) >
 

Next Recipe

 


Food Videos, Beverage VideosRELATED SECTIONS

~ Food Videos
~ Recipe Contests
~ Cooking Tips
~ Cookbook Reviews
~ Food Festivals

 

 

 

..CORN RECIPES >>>.. ..African Corn & Peanut Patties.. ..Bluegrass Corn Pudding.. ..Cheesy Calico Corn Custard.. ..Chile Corn Pudding.. ..Colonial Corn Pudding.. ..Corn & Green Chile Souffle.. ..Corn Pudding 1.. ..Corn and Cheddar Pudding.. ..Corn Saute with Hazelnuts.. ..Creamed Corn.. ..Fresh Corn Saute.. ..Grilled Corn on the Cob.. ..Grilled Garlic Corn On The Cob.. ..Historic Corn Puddings (1904).. ..Hominy Puffs (1904).. ..Kick'n Corn.. ..Maque Choux.. ..Pan Roasted Spiced Corn.. ..Southwestern Corn Casserole..

 

 

 

Bookmark and Share 

HOMINY PUFFS (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)



HOMINY PUFFS

1 quart of cold boiled hominy,

4 heaping tablespoons of flour,

3 teaspoons of baking powder,

1 coffeecup of sweet milk,

1 teaspoon of salt,

4 eggs.


Take thoroughly cooked hominy when cold and stir in the well-beaten yolks, then flour, milk, and salt alternately with the baking-powder.

Add last the whites of eggs beaten to a stiff froth and stirred in slowly.

Have lard boiling and drop the mixture in with a spoon, and fry rich brown.



The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/


 

 

  Home  |   About & Contact Info  |   Cooking Tips  |   Food Videos  |   Links  |

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2010 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

 

 

 

 

3 Young Chefs

Click on the
3 Young Chefs for the Best Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

Get a Free Trial issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.