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Hominy Croquettes
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
446Calories
20 gProtein
51 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories446 kcal
Protein20 g
Carbohydrates51 g
Fiber3.4 g
Sugars26 g
Total Fat30 g
Saturated Fat9.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol104 mg
Sodium584 mg
Potassium773 mg
Calcium636 mg
Iron1.5 mg
Magnesium81 mg
Phosphorus561 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.8 mcg
Vitamin C0.3 mg
Vitamin A172 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline111 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 22. The excerpt below is the record exactly as published.
Hominy Croquettes. Soak half a pound of hominy in boiling water for an hour, then put it in a lined stewpan with about one quart of milk, and stew until tender. Put in one ounce of butter and a beaten egg, season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.