Baltimore Hominy Bread.
A dish that gets its character from fine breakfast hominy and milk.
contains dairycontains eggs
Ingredients
US
Metric
- 1 gill of fine breakfast hominy
- 1 gill of milk
- 1 pint of water
- 1 level teaspoonful of salt
- 1 tablespoonful of butter
- 2 eggs
Make it lactose-friendly
- 1 gill of milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Wash the hominy, and stir it into the pint of boiling water. Add the salt, and boil gently for one hour, stirring often; or half an hour will do, if you can afford no more time. Take the cooked hominy from the fire and beat the butter into it; then add the milk, and beat for four or five minutes. Beat the eggs till light, and add them to the other ingredients. Butter a deep earthen plate and pour the mixture into it. Bake in rather a hot oven for half an hour. Serve in the dish in which it is baked.
- This bread is nice with any kind of meat, but particularly with broiled or fried bacon.
Nutrition (estimated, per serving)
| Calories | 328 |
|---|---|
| Protein | 20.3 g |
| Fat | 21.5 g |
| Carbs | 12.4 g |
| Fiber | 0.0 g |
| Sodium | 2573 mg |
Source
Miss Parloa's Young Housekeeper Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three (Parloa, Maria, 1843-1909, pub. domain) — Public domain in the United States