vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hominy Fritters
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
42Calories
3 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein2.6 g
Carbohydrates2.9 g
Fiber0 g
Sugars1.5 g
Total Fat2.2 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium29 mg
Potassium63 mg
Calcium44 mg
Iron0.2 mg
Magnesium5.2 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline42 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 24. The excerpt below is the record exactly as published.
HOMINY FRITTERS • 1 Egg V2 Cup Milk 1 Quart Boiled Hominy 2 Teaspoons Cornstarch Pinch of Salt Directions: Mix well and make into balls. Dip in egg and crumbs and fry in deep fat. 39 BRIDE'S COOK BOOK RECIPES IN WHICH ONLY SOME OF THE WHEAT FLOUR IS REPLACED BY SUBSTITUTES Donated by ALBERS BROS. MILLING CO. Manufacturers of Hygeno (a whole wheat flour) LIBERTY BREAD 2 Cups Boiling Water 11/2 Cups Oats 2 Teaspoons Salt 1/4 Cup Brown Sugar 1 Tablespoon Fat i/i Cup Lukewarm Water 1 Yeast Calce 5 Cups Whole Wheat Flour Pour boiling water over the oats; add salt, brown sugar and fat. When cooled add yeast dissolved in the lukewarm water. Measure whole wheat flour and stir in enough to make a stiff dough; let rise until double in size, mould in two loaves, using the rest of the flour. Put into greased pans, let rise again, and bake one hour. NUT BREAD 2«/2 Cups Whole Wheat Flour Yz Cup Rye Flour 1 Cup Oats 4 Tablespoons Baking Powder 11/4 Cups Hot Water 1 Teaspoon Salt '/a Cup Corn Syrup 1 Cup Chopped Nuts ?4 Cup Milk
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