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Boiled Hominy
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
There are two grades of hominy, the large and the small grained.
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
79Calories
2 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories79 kcal
Protein1.6 g
Carbohydrates16 g
Fiber2.8 g
Sugars1.7 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium303 mg
Potassium13 mg
Calcium20 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus38 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline3.4 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 50. The excerpt below is the record exactly as published.
Boiled Hominy. — Soak over night ; put in pot with two quarts water to a quart of hominy
Cook this with the app: pantry check, scaling, and the assistant.