Baked Hominy and Cheese
From Meat substitutes, 1907
Presented as published in 1907. 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
1448Calories
66 gProtein
175 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1448 kcal
Protein66 g
Carbohydrates175 g
Fiber12 g
Sugars27 g
Total Fat66 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat4 g
Omega-30.2 g
Cholesterol196 mg
Sodium4366 mg
Potassium1164 mg
Calcium2147 mg
Iron49 mg
Magnesium170 mg
Phosphorus1423 mg
Zinc9.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D4.7 mcg
Vitamin C0.5 mg
Vitamin A433 mcg
Vitamin E1 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B124.3 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)2.1 mg
Niacin (B3)13 mg
Folate201 mcg
Choline127 mg
Caffeine0 mg
Water1172 g
As published
This recipe was extracted from Meat substitutes (1907) by Isabel Goodhue, page 4. The excerpt below is the record exactly as published.
Baked Hominy and Cheese After washing a cupful of hominy in three waters, pour upon it a pint and a half of boiling water, and boil for twenty minutes ; then add a tablespoonful of butter, a pint of milk, one egg, and a cupful of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.