Hominy and Cheese
From Household cookery and laundry work, 1882
This is a most delicious breakfast or supper dish.
Presented as published in 1882. 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
1131Calories
62 gProtein
29 gCarbs
86 gFat
Full nutrition (34 nutrients)
Calories1131 kcal
Protein62 g
Carbohydrates29 g
Fiber2.1 g
Sugars14 g
Total Fat86 g
Saturated Fat48 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.3 g
Omega-30.3 g
Cholesterol256 mg
Sodium1796 mg
Potassium548 mg
Calcium1911 mg
Iron0.9 mg
Magnesium103 mg
Phosphorus1314 mg
Zinc10 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A795 mcg
Vitamin E1.9 mg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B123.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline46 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 36. The excerpt below is the record exactly as published.
HOMINY AND CHEESE. ^ cup Hominy prepared. Milk. k lb. Cheese. Pepper and Salt. Prepare half a teacnpful of liominy as already described. Then take £ lb. of good cheese, and grate it; put it into a small pan with half a pint of milk, and stir over the fire till it nearly boils, and the cheese is quite dis- solved ; then add a little pepper and salt, and a little mustard
Cook this with the app: pantry check, scaling, and the assistant.