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Boiled Hominy
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
475Calories
10 gProtein
94 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories475 kcal
Protein9.8 g
Carbohydrates94 g
Fiber16 g
Sugars10 g
Total Fat5.8 g
Saturated Fat0.8 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium1762 mg
Potassium59 mg
Calcium66 mg
Iron4.1 mg
Magnesium106 mg
Phosphorus231 mg
Zinc6.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.6 mcg
Choline20 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 307. The excerpt below is the record exactly as published.
BOILED HOMINY. Wash a quart of hominy in cold water and then soak twelve hours in tepid water
Cook this with the app: pantry check, scaling, and the assistant.