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Hominy
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
Sodium3628 mg
Potassium136 mg
Calcium313 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 Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 32. The excerpt below is the record exactly as published.
hominy or rice). Buttered cracker crumbs. Sugar. Buttered cracker crumbs. Put a layer of the cereal in a baking dish, cover with a layer of sliced fruit and dredge with sugar. Repeat and cover all with the crumbs. Bake in a medium oven till fruit is soft and crumbs are brown. Serve with cream. Juicy apples are the best fruit to use. BERRIES AND FARINA. Berries, 1 quart. Farina, 1 cup. Salt. Wash, stew and mash berries in double boiler, add farina and salt and stew for 50 minutes. Let harden in small cups and serve cold with cream and sugar. Blackberries, strawberries and rasp- berries are best for this purpose. HOMINY. Hominy, 1 cup. Boiling water, 4 cups. Salt, 2 teaspoons
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