vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hominy Cakes
From The encyclopaedia of practical cookery, 1892
Serves 4
Yeast can be used instead of eggs for a different texture.
Presented as published in 1892. 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
618Calories
17 gProtein
114 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories618 kcal
Protein17 g
Carbohydrates114 g
Fiber12 g
Sugars6.3 g
Total Fat17 g
Saturated Fat3.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol163 mg
Sodium1107 mg
Potassium517 mg
Calcium122 mg
Iron4.4 mg
Magnesium144 mg
Phosphorus503 mg
Zinc4.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C0.5 mg
Vitamin A79 mcg
Vitamin E1 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate48 mcg
Choline151 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 115. The excerpt below is the record exactly as published.
Hominy Cakes. (1) Boil lqt. of Hominy very soft, and add to it lib. of cornflour, loz. of butter, and 1 teaspoonful of salt. Mix into it three well-beaten eggs and sufficient milk to make a thin batter
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