{"id":6120,"slug":"fried-hominy","title":"Fried hominy","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Ten ounces of hominy","One quart of water","Flour","Beaten eggs","Bread crumbs","Swimming fat"],"ingredients_norm":["hominy","water","flour","egg","bread crumb","swimming fat"],"steps":["Boil ten ounces of hominy in one quart of water for thirty minutes.","Spread in pan to a depth of one inch or more, to cool.","Cut in diamond shape one-quarter inch thick, roll in flour, beaten eggs and bread crumbs, and fry in swimming fat."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w117:31","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0fff0540aa9b9df413cda7f4577d66a1a71aa8b8c6d47256ff362afbf4dbcc59","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/fried-hominy"}