vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
HOMINY GEMS
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
480Calories
12 gProtein
93 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein12 g
Carbohydrates93 g
Fiber8 g
Sugars17 g
Total Fat17 g
Saturated Fat1.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol155 mg
Sodium1588 mg
Potassium155 mg
Calcium331 mg
Iron5.7 mg
Magnesium60 mg
Phosphorus300 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C0.7 mg
Vitamin A59 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate44 mcg
Choline110 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 39. The excerpt below is the record exactly as published.
HOMINY GEMS 4 cup hominy VY teaspoon salt ¥ cup boiling water 1 cup scalded milk 1 cup corn meal 3 tablespoons sugar 3 tablespoons butter 2 eggs 3 teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.