Hominy Oakes
From Cookery for beginners, 1884
These cakes are tender, wholesome, and delightful.
Presented as published in 1884. 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
1318Calories
64 gProtein
159 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1318 kcal
Protein64 g
Carbohydrates159 g
Fiber0 g
Sugars63 g
Total Fat47 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium2927 mg
Potassium2142 mg
Calcium1351 mg
Iron11 mg
Magnesium218 mg
Phosphorus1423 mg
Zinc7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B61.1 mg
Vitamin B126.6 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)2.6 mg
Niacin (B3)9.8 mg
Folate271 mcg
Choline617 mg
Caffeine0 mg
Water990 g
As published
This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 8. The excerpt below is the record exactly as published.
o tablespoonfuls of molasses. Sift flour, salt and meal into a bowl. In another mix the milk, molasses and soda. Stir these last to a foam, and pour into the hollow in the middle of the flour. Work down the flour into the liquid with a wooden spoon until you have a batter, and beat hard with upward strokes, two minutes. Bake at once. These are cheap, easy and good cakes. Hominy Oakes. Two cups of fine hominy boiled and cold. (Take the tough skin from the top before mixing in the batter.) One heaping cup of sifted flour. One quart of milk. Three eggs beaten very light. 40 COOKERY FOR BEGINNERS. One tablespoonfiil of molasses. One teaspoonful of salt
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