Nut Scrapple
Serves 4
"Here's a recipe that was actually taken from a vegetarian cookbook that was owned by my great-grandmother," wrote Jim Whitten in an e-mail. "She was not a vegetarian, though." It comes from a 1911 volume, "The Progress Meatless Cook Book." Whitten writes that "this recipe would have been a meat alternative. I think it's a simple and fun recipe, and I really get a kick out of thinking that maybe my great-grandmother had made this, too." Though the ingredients and method are sketchy, the "Progress Meatless" author obviously used fully cooked hominy (which takes 1 to 3 hours). Add as much water as the recipe needs to make a kind of porridge. Modern cooks should simmer this mixture in a saucepan over a burner, rather than in a double boiler.
| 2 | cupfuls corn meal |
| 1 | cupful hominy |
| 5 | cupfuls boiling water |
| 1 | teaspoonful salt |
| 2 1/4 | cupfuls chopped nuts |
