Hominy Bread
From The royal baker and pastry cook, 1902
Presented as published in 1902. 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
1235Calories
55 gProtein
123 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories1235 kcal
Protein55 g
Carbohydrates123 g
Fiber0 g
Sugars24 g
Total Fat58 g
Saturated Fat29 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.2 g
Omega-30.2 g
Cholesterol860 mg
Sodium3508 mg
Potassium1185 mg
Calcium1396 mg
Iron12 mg
Magnesium120 mg
Phosphorus1910 mg
Zinc5.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A660 mcg
Vitamin E3 mg
Vitamin K2.5 mcg
Vitamin B60.7 mg
Vitamin B124.5 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)2.2 mg
Niacin (B3)9.1 mg
Folate295 mcg
Choline680 mg
Caffeine0 mg
Water599 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 9. The excerpt below is the record exactly as published.
Hominy Bread. — Mix together 1 pint soft- boiled hominy, 1 teaspoon salt, 2 tablespoons melted butter. 4 beaten eggs, 2 cups milk. Mix together 1 cup flour, 2 tea-spoons Royal Baking Powder ; add to batter, with more flour if needed to mix to a drop batter. Beat hard, bake in a shallow pan in very hot oven. Graham Rolls. — 1 pint Graham flour, 1 pint wheat flour, 1 teaspoon salt, 2 teaspoons Royal Baking Powder
Cook this with the app: pantry check, scaling, and the assistant.