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Hominy (2)
From The Ideal cook book, 1899
Serves 2
It also makes excellent puddings cooked in the same way as rice or tapioca.
Presented as published in 1899. 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
59Calories
1 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories59 kcal
Protein1.2 g
Carbohydrates12 g
Fiber2.1 g
Sugars1.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium221 mg
Potassium7.7 mg
Calcium9 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus29 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.8 mcg
Choline2.6 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 149. The excerpt below is the record exactly as published.
Hominy (2). Put some water on the fire, and when it boils add a little salt ; drop in gradually the hominy, and boil fifteen to twenty minutes, stirring well all the time with a wooden spoon ; serve with milk orcream
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