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Hominy Gems
From The Toronto Cook Book, 1915
Serves 2
Fresh-boiled or cold hominy may be used.
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
727Calories
19 gProtein
114 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein19 g
Carbohydrates114 g
Fiber0.6 g
Sugars4.4 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol66 mg
Sodium601 mg
Potassium327 mg
Calcium413 mg
Iron8.3 mg
Magnesium50 mg
Phosphorus346 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A180 mcg
Vitamin E0.6 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.8 mg
Folate227 mcg
Choline39 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 12. The excerpt below is the record exactly as published.
Hominy Gems Take one cup well-cooked hominy, add one well-beaten egg, three tablespoons melted butter, and two-thirds cup milk; stir into it two cups flour, two teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.