When the cooked hominy, stored in the stoneware crock, is wanted for meals, it is fried with a little butter or lard until a brown crust envelopes the whole mass. It is best taken with good butter.
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Posted by: hearttohearthcookery | April 18, 2015
Brown Crust Envelopes
Posted in Corn, culinary history, food, food history, Hominy, receipts, recipes | Tags: corn, culinary history, food, food history
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