Hominy (Canned)
Recipe No. 599 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 599 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Salt — 2 ounces (4 mess kit spoons)
- Pepper — as needed
- Hominy — 3 No. 10 cans
Directions
- Add salt and pepper to hominy; heat slowly, without draining, 20 minutes.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Salt — about 1 tsp Pepper — to taste Hominy — 3 cups
A small amount of butter may be added to the hominy.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 599, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.