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Hominy
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
453Calories
10 gProtein
97 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories453 kcal
Protein9.6 g
Carbohydrates97 g
Fiber7.9 g
Sugars1.8 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium3762 mg
Potassium152 mg
Calcium350 mg
Iron36 mg
Magnesium45 mg
Phosphorus103 mg
Zinc1.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate145 mcg
Choline16 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 153. The excerpt below is the record exactly as published.
1 cup hominy 2 teaspoons salt 41^ cups boiling water S
Cook this with the app: pantry check, scaling, and the assistant.