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Hominy
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
It can be used more than oatmeal, as it is good with any kind of meat.
Presented as published in 1880. 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
410Calories
9 gProtein
88 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein8.7 g
Carbohydrates88 g
Fiber7.3 g
Sugars1.7 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium2461 mg
Potassium135 mg
Calcium312 mg
Iron32 mg
Magnesium42 mg
Phosphorus95 mg
Zinc1.3 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 B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline15 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 178. The excerpt below is the record exactly as published.
Hominy. Wash a cupful of hominy in two waters ; then stir it into one quart of boiling water, with a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.