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Hominy, Fried
From European and American cuisine, 1914
Serves 1
Can be cut into various shapes for presentation.
Presented as published in 1914. 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
427Calories
17 gProtein
67 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories427 kcal
Protein17 g
Carbohydrates67 g
Fiber6.8 g
Sugars6.4 g
Total Fat9.4 g
Saturated Fat2.5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol186 mg
Sodium951 mg
Potassium201 mg
Calcium154 mg
Iron4.8 mg
Magnesium58 mg
Phosphorus256 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C0.5 mg
Vitamin A80 mcg
Vitamin E0.7 mg
Vitamin K4.4 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.1 mg
Folate89 mcg
Choline161 mg
Caffeine0 mg
Water178 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 352. The excerpt below is the record exactly as published.
1 cupful hominy with 1 cupful cold water, stir it into the boiling water, cook slowly 30 minutes, stirring often. Serve for breakfast. Hominy^ Fi*ied. — Boil 1 cupful hominy as in foregoing recipe ; rinse out a dish with cold water, pour in the hominy, and set aside. When perfectly cold cut into slices, dip in beaten egg, and cover with bread crumbs
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