Hominy Crumpets
From Royal baker and pastry cook, 1913
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
538Calories
16 gProtein
37 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories538 kcal
Protein16 g
Carbohydrates37 g
Fiber0 g
Sugars36 g
Total Fat37 g
Saturated Fat23 g
Monounsaturated Fat9.7 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol116 mg
Sodium3221 mg
Potassium739 mg
Calcium1260 mg
Iron1 mg
Magnesium62 mg
Phosphorus1379 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A340 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.8 mcg
Choline92 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 11. The excerpt below is the record exactly as published.
Hominy Crumpets. — 1 scant cup boiled hominy, 2 cups milk, 1 tablespoon sugar, 1 tea¬ spoon salt, 2 tablespoons melted butter, enough flour to make thin drop batter, with 2 teaspoons Royal Baking Powder sifted into the first cup. Bake as directed for plain crum¬ pets. Bannocks. — Scald 2 cups Indian corn meal with just enough boiling water to' moisten. Cover; let stand 30 minutes; add 4 beaten eggs, 2 cups milk, 1 teaspoon salt
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