Hominy Cutlets
From Plasmon cookery book, 1904
Presented as published in 1904. 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
215Calories
11 gProtein
20 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein11 g
Carbohydrates20 g
Fiber2.2 g
Sugars13 g
Total Fat12 g
Saturated Fat4.8 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol202 mg
Sodium1347 mg
Potassium1153 mg
Calcium88 mg
Iron2.9 mg
Magnesium63 mg
Phosphorus205 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1 mcg
Vitamin C345 mg
Vitamin A193 mcg
Vitamin E2.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.4 mg
Folate122 mcg
Choline181 mg
Caffeine0 mg
Water519 g
As published
This recipe was extracted from Plasmon cookery book (1904) by International Plasmon Limited, page 11. The excerpt below is the record exactly as published.
HOMINY CUTLETS. — Ingredients : 5 pint tomato juice ; 1 teaspoonful Plasmon ; 1 tablespoonful hominy ; 1 tablespoonful milk or cream ; salt and pepper to taste ; egg and breadcrumbs
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