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Baked Hominy
From The Cook County cook book, 1912
Serves 2
This is a good accompaniment to roast beef.
Presented as published in 1912. 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
362Calories
21 gProtein
18 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories362 kcal
Protein21 g
Carbohydrates18 g
Fiber0 g
Sugars18 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol416 mg
Sodium5085 mg
Potassium506 mg
Calcium360 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus446 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A284 mcg
Vitamin E1.3 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline339 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 273. The excerpt below is the record exactly as published.
BAKED HOMINY.— Stir into a pt. of milk, a cupful of cold boiled fhominy, and when this is smooth, add a tablespoon oJ melted butter, a tablespoon of sugar, a saltspoon of salt, and 4 well-beaten eggs. Beat very light, and pour into buttered pudding dish, and bake for about H ^n hr., or until set and brown. This is a good accompaniment to roast beef. — Mrs. Selma Jennings, 3960 Langley Ave., Chicago, 111. HOMINY CROQUETTES.— Beat 1 pt. of hot, cooked hom- iny, 1 tablespoon of hot milk and the yolk of an egg all together. Season with salt and let stand till cool. Shape the mixture into cro^ettes, then roll them in bread crumbs and ffy in ko-nut to a golden brown. Drain, lay them on a napkin, and serve. — Mrs. E. D, Kelley, Winnetka, 111. FRIED HOMINY.— Stir together some cold hominy, 1 egg, well beaten, 1 tablespoon of melted butter
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