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Boiled Hominy
From Harper's cook book encyclopædia, 1902
Serves 1
Leftover hominy can be fried for breakfast.
Presented as published in 1902. 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
119Calories
2 gProtein
24 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein2.4 g
Carbohydrates24 g
Fiber4.1 g
Sugars2.5 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium441 mg
Potassium15 mg
Calcium16 mg
Iron1 mg
Magnesium26 mg
Phosphorus58 mg
Zinc1.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.7 mcg
Choline5.1 mg
Caffeine0 mg
Water136 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 469. The excerpt below is the record exactly as published.
boiled hominy (small kind), two cups of milk, a dessert-spoonful of butter, a teaspoonful of white sugar, a little salt, and three eggs. Beat the eggs very light, yolks and whites separate- ly. Work the yolks into the hominy, then the butter. When thoroughly mixed put in sugar and salt, and soften the batter gradually with the milk, beating constantly. Lastly, stir in the whites, and bake in a buttered dish until light, firm, and delicately browned. May be eaten as a dessert or as a vegetable. Hominy, Boiled. — Wash and soak the hominy twelve hours, then boil slowly for three or four hours, adding water from time to time to prevent burning ; salt just before taking from the fire
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