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Hominy Cakes

Name: Hominy Cakes
Yield: 2 servings
Ingredients: one pint of warm boiled hominy; a pint of milk; two or three eggs; a little salt; flour enough to make a thin batter

From The household (of the Detroit free press), 1886

Serves 2

Presented as published in 1886. 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

447Calories

21 gProtein

60 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein21 g

Carbohydrates60 g

Fiber0 g

Sugars12 g

Total Fat13 g

Saturated Fat6.1 g

Monounsaturated Fat3.5 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol215 mg

Sodium165 mg

Potassium520 mg

Calcium340 mg

Iron4.4 mg

Magnesium52 mg

Phosphorus413 mg

Zinc2.1 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D3.3 mcg

Vitamin C0 mg

Vitamin A158 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.5 mg

Folate124 mcg

Choline190 mg

Caffeine0 mg

Water259 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 343. The excerpt below is the record exactly as published.

HOMINY CAKES. To one pint of warm boiled hominy add a pint of milk or water, and flour enough to make a thin batter ; beat up two or three eggs, and stir them into the batter with a little salt

Cook this with the app: pantry check, scaling, and the assistant.