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Hominy Pudding
From Vegetarian cookery, 1891
Serves 2
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
604Calories
26 gProtein
74 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein26 g
Carbohydrates74 g
Fiber1.4 g
Sugars67 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol337 mg
Sodium444 mg
Potassium841 mg
Calcium648 mg
Iron1.7 mg
Magnesium76 mg
Phosphorus661 mg
Zinc3.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0.2 mg
Vitamin A276 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate36 mcg
Choline309 mg
Caffeine0 mg
Water533 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 79. The excerpt below is the record exactly as published.
Hominy Pudding. Quarter of a pound of hominy, one quart of milk, three eggs, and three ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.