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Hominy Bread
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
466Calories
18 gProtein
16 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein18 g
Carbohydrates16 g
Fiber0 g
Sugars0.4 g
Total Fat36 g
Saturated Fat19 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol449 mg
Sodium1733 mg
Potassium338 mg
Calcium187 mg
Iron2.4 mg
Magnesium27 mg
Phosphorus333 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A206 mcg
Vitamin E1.2 mg
Vitamin K2.2 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate66 mcg
Choline295 mg
Caffeine0 mg
Water164 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 9. The excerpt below is the record exactly as published.
HOMINY BREAD. Cooked hominy, 2 cups. Melted butter, 1 tablespoon. Sour cream, 1 cup. Salt, 1 teaspoon. Eggs, 4. Baking soda, y2 teaspoon. Sifted flour, 3 tablespoons
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