vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Hominy Bread for Breakfast
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Sufficient for one large loaf.
Presented as published in 1913. 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
501Calories
15 gProtein
66 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein15 g
Carbohydrates66 g
Fiber2.8 g
Sugars9.1 g
Total Fat19 g
Saturated Fat4.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol143 mg
Sodium1205 mg
Potassium393 mg
Calcium395 mg
Iron4.1 mg
Magnesium47 mg
Phosphorus366 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate166 mcg
Choline133 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 55. The excerpt below is the record exactly as published.
Hominy Bread for Breakfast 3 cupfuls cooked hominy 2 eggs 2 tablespoonfuls melted Crisco 1 teaspoonful salt 1% cupfuls cornmeal ’ 2 teaspoonfuls baking powder 2 cupfuls milk
Cook this with the app: pantry check, scaling, and the assistant.