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Baked Hominy
From Miss Parloa's kitchen companion, 1887
Serves 2
Hominy can serve as a vegetable or pudding.
Presented as published in 1887. 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
395Calories
11 gProtein
74 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories395 kcal
Protein11 g
Carbohydrates74 g
Fiber6 g
Sugars7.5 g
Total Fat12 g
Saturated Fat2.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol30 mg
Sodium4573 mg
Potassium288 mg
Calcium388 mg
Iron24 mg
Magnesium49 mg
Phosphorus203 mg
Zinc1.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C0.2 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.1 mg
Folate97 mcg
Choline33 mg
Caffeine0 mg
Water465 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 284. The excerpt below is the record exactly as published.
Baked Hominy. 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 table-spoonful of butter, a scant table-spoonful of salt, and half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.