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Hominy
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
432Calories
9 gProtein
92 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein9.2 g
Carbohydrates92 g
Fiber8 g
Sugars2.2 g
Total Fat3.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.4 g
Cholesterol0 mg
Sodium1377 mg
Potassium138 mg
Calcium314 mg
Iron32 mg
Magnesium47 mg
Phosphorus106 mg
Zinc1.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline16 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 239. The excerpt below is the record exactly as published.
Hominy. To one quart of boiling water add eight ounces of hominy
Cook this with the app: pantry check, scaling, and the assistant.