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Hominy Muffins
From Miss Parloa's kitchen companion, 1887
Serves 2
Cold hominy can be used, but must be broken up and mixed carefully.
Presented as published in 1887. 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
498Calories
21 gProtein
81 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein21 g
Carbohydrates81 g
Fiber0 g
Sugars8.1 g
Total Fat16 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium938 mg
Potassium382 mg
Calcium327 mg
Iron6.4 mg
Magnesium46 mg
Phosphorus373 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.5 mg
Folate174 mcg
Choline169 mg
Caffeine0 mg
Water156 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 427. The excerpt below is the record exactly as published.
Hominy Muffins. For twelve muffins use one cupful of warm boiled hominy, one cupful of milk, one cupful and a half of flour, one generous teaspoonful of baking-powder, half a teaspoonful of salt, one table-spoonful of butter, one tea- spoonful of sugar, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.