vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Hominy
From Virginia Cookery-book, 1884
Serves 4
Leftover hominy can be fried for breakfast.
Presented as published in 1884. 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
30Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.6 g
Carbohydrates5.9 g
Fiber1 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium110 mg
Potassium3.7 mg
Calcium4.1 mg
Iron0.3 mg
Magnesium6.6 mg
Phosphorus14 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline1.3 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 64. The excerpt below is the record exactly as published.
Hominy. Samp is another name for this preparation of shelled and dried corn. To half a pint allow one quart of water, after seeing that the grits are well washed and every dark speck picked out; boil carefully in a stewpan set inside of another one, to prevent burning, if you have not one made with double lining specially for such cooking. The VIHGINIA COOKERY-BOOK. 129 great art in cooking small hominy is to have it of just the right consistency, neither too mushy nor too stiff and dry. A little experience teaches one how to manage it. If the water has not been sufficiently evaporated, as the dimier- hour draws near move the kettle to one side, and lifting up the lid from time to time to let the steam escape, it will probably be dry enough. If it becomes too stiff add gradually a little more boiling water and stir well. Serve hot, with a seasoning of butter that should be mixed in, not left floating on top. To Bake Grits. A nice variety in your list of winter vegetables is sup- plied by taking as much boiled small hominy as will nearly fill a small baking-dish, adding one beaten e^^y a gill of sweet milk, and a table-spoonful of butter, and then baking for a good hour or more. Fried Grits. When a dish of grits is left over from dinner spread it out on a dish in a layer half an inch thick. JThe next day, for breakfast or dinner, as you choose, cut it into pieces of convenient size, and fry nicely in lard. With many in the South this is quite a favorite dish. To Boil Hominy. Wash in cold water; then soak twelve hours in tepid soft water ; then boil slowly from three to six hours
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.