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Hominy Porridge
From The thorough good cook, 1895
Serves 4
Presented as published in 1895. 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
279Calories
13 gProtein
29 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein13 g
Carbohydrates29 g
Fiber2.1 g
Sugars19 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol44 mg
Sodium1047 mg
Potassium556 mg
Calcium458 mg
Iron0.5 mg
Magnesium57 mg
Phosphorus398 mg
Zinc2.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3.5 mcg
Vitamin C0.2 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0.8 mcg
Choline68 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 241. The excerpt below is the record exactly as published.
Hominy Porridge. Wash the hominy clean, and boil it with sufiicient water to cover it. It should boil from two to five hours 460 THE THOROUGH GOOD COOK. over a very slow fire. Eat it Avith butter and molasses, or with sugar and milk. It is considered extremely wliole- some food, especially for children and delicate persons. AnotJier Way. Take one pint of hominy, three pints of milk, and a quarter of an ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.