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Hominy, Boiled
From European and American cuisine, 1914
Serves 4
This is a simple preparation for hominy.
Presented as published in 1914. 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
30Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0.6 g
Carbohydrates5.9 g
Fiber1 g
Sugars0.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium701 mg
Potassium6.2 mg
Calcium12 mg
Iron0.3 mg
Magnesium9 mg
Phosphorus14 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline1.3 mg
Caffeine0 mg
Water270 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 352. The excerpt below is the record exactly as published.
Hominy^ Boiled. — Place 1 quart of boiling water in a sauce- pan over the fire, add 1 teaspoonful salt; mix 1 cupful hominy
Cook this with the app: pantry check, scaling, and the assistant.