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Fried Hominy
From Miss Parloa's kitchen companion, 1887
Serves 4
It takes a long time to brown hominy in this way.
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
305Calories
5 gProtein
7 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein4.8 g
Carbohydrates7.4 g
Fiber1 g
Sugars0.6 g
Total Fat28 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol31 mg
Sodium130 mg
Potassium148 mg
Calcium10 mg
Iron0.5 mg
Magnesium9.7 mg
Phosphorus52 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.7 mcg
Vitamin C0.1 mg
Vitamin A11 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate3.5 mcg
Choline14 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 303. The excerpt below is the record exactly as published.
Fried Hominy. Still another way to serve hominy is to pour it, while hot, into a deep pan which has been dipped into cold • water ; allow it to cool, and then cut it into slices, which, after they have been sprinkled lightly with flour, are to be fried in a pan containing just enough pork fat to prevent burning
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