Baked Hominy
From Luncheons, 1902
Serve in the baking dish as a vegetable.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
278Calories
12 gProtein
9 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein12 g
Carbohydrates8.8 g
Fiber0 g
Sugars9 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol237 mg
Sodium1308 mg
Potassium347 mg
Calcium257 mg
Iron0.9 mg
Magnesium28 mg
Phosphorus287 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A231 mcg
Vitamin E0.9 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate24 mcg
Choline182 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 36. The excerpt below is the record exactly as published.
BAKED HOMINY To two cupfuls of cold boiled hominy add a beaten egg, three quarters of a cupful of milk, and a half teaspoonful of salt. Beat it iintil perfectly smooth. Put it into a baking- dish, smooth the top, pour over it a teaspoonful of melted butter
Cook this with the app: pantry check, scaling, and the assistant.