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Baked Hominy

Name: Baked Hominy
Yield: 4 servings
Ingredients: To a cupful of cold boiled hominy; 2 cups of milk; a heaping teaspoonful of white sugar; a little salt; 3 eggs; butter

From The white ribbon cook book, 1894

Serves 4

Can be used as a dessert.

Presented as published in 1894. 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

131Calories

9 gProtein

7 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories131 kcal

Protein8.7 g

Carbohydrates7 g

Fiber0 g

Sugars7 g

Total Fat7.5 g

Saturated Fat3.4 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol154 mg

Sodium100 mg

Potassium235 mg

Calcium171 mg

Iron0.7 mg

Magnesium19 mg

Phosphorus197 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D1.9 mcg

Vitamin C0 mg

Vitamin A99 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B121 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.2 mg

Folate18 mcg

Choline132 mg

Caffeine0 mg

Water136 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 130. The excerpt below is the record exactly as published.

Baked Hominy — To a cupful of cold boiled hominy (small kind) allow 2 cups of milk, a heaping teaspoonful of white sugar, a little salt, and 3 eggs. Beat the eggs very light, yolks and whites separately. Work the yolks into the hominy, alternately with the butter

Cook this with the app: pantry check, scaling, and the assistant.