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Hominy Croquettes
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
190Calories
9 gProtein
24 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories190 kcal
Protein8.7 g
Carbohydrates24 g
Fiber4.1 g
Sugars2.7 g
Total Fat6.2 g
Saturated Fat1.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol186 mg
Sodium512 mg
Potassium84 mg
Calcium44 mg
Iron1.9 mg
Magnesium32 mg
Phosphorus157 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline152 mg
Caffeine0 mg
Water174 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 428. The excerpt below is the record exactly as published.
Hominy Croquettes {Croquettes d’ Hominy) Cook the hominy [see recipe: How to Cook Hominy]. When nice and dry, add a little cream sauce. Take tablespoonfuls of the hominy, put on a platter — separately — and leave until it com¬ mences to get cold; then shape in small pyramids and leave until quite cold. Dip in egg, then fresh bread crumbs, fry in very hot fat. Just before serving, put in oven a few minutes until thoroughly AMERICAN COOK BOOK hot. Serve in a vegetable dish, garnished with a little parsley
Cook this with the app: pantry check, scaling, and the assistant.