Baked Hominy and Ham Chips
From 365 breakfast dishes, 1901
Presented as published in 1901. 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
347Calories
16 gProtein
52 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories347 kcal
Protein16 g
Carbohydrates52 g
Fiber2.3 g
Sugars6 g
Total Fat7.7 g
Saturated Fat2.2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.3 g
Cholesterol67 mg
Sodium836 mg
Potassium226 mg
Calcium95 mg
Iron3.3 mg
Magnesium24 mg
Phosphorus176 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.4 mg
Folate106 mcg
Choline110 mg
Caffeine0 mg
Water55 g
As published
This recipe was extracted from 365 breakfast dishes (1901), page 36. The excerpt below is the record exactly as published.
Baked Hominy and Ham Chips. Into a saucepan put i pt. of cold boiled hominy ; break it up with a fork ; add 2 well-beaten eggs, a pinch of salt, a teaspoon fu I of sugar; beat well until smooth ; if not moist enough, add a little milk. Butter small timbale moulds ; fill with the hominy and bake in the oven for 15 or 20 minutes. Slice ham in thin square pieces
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