vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hominy Batter Cakes
From Virginia Cookery-book, 1884
Serves 4
If eggs cannot be procured, yeast makes a good substitute.
Presented as published in 1884. 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
490Calories
18 gProtein
74 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein18 g
Carbohydrates74 g
Fiber3.1 g
Sugars13 g
Total Fat15 g
Saturated Fat5.9 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol177 mg
Sodium735 mg
Potassium530 mg
Calcium324 mg
Iron1.5 mg
Magnesium59 mg
Phosphorus399 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.1 mg
Folate41 mcg
Choline160 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 20. The excerpt below is the record exactly as published.
Hominy Batter Cakbs. Boil one pint of small hominy or grits very soft; add an equal quantity of corn meal, with a teaspoonf ul of salt and a table-spoonful of butter ; make it into a thin bat- ter with three eg
Cook this with the app: pantry check, scaling, and the assistant.