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Hominy Porridge
From Vegetarian cookery, 1891
Serves 6
Presented as published in 1891. 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
201Calories
9 gProtein
22 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories201 kcal
Protein9.1 g
Carbohydrates22 g
Fiber1.9 g
Sugars13 g
Total Fat8.5 g
Saturated Fat4.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium753 mg
Potassium372 mg
Calcium308 mg
Iron0.5 mg
Magnesium41 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0.2 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0.8 mcg
Choline46 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 149. The excerpt below is the record exactly as published.
Hominy Porridge. One pound of hominy, prepared as in No. 176, three pints of milk, and quarter of an ounce of salt
Cook this with the app: pantry check, scaling, and the assistant.