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Hominy Pudding

Name: Hominy Pudding
Yield: 1 servings
Ingredients: Prepare as for batter cakes; adding one egg to each pint; some cinnamon; a few raisins; sugar to suit the taste; A little butter or chopped, suet can be added.

From Twentieth century home cook book, 1905

Serves 1

Presented as published in 1905. 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

309Calories

11 gProtein

48 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories309 kcal

Protein11 g

Carbohydrates48 g

Fiber8.2 g

Sugars5.2 g

Total Fat7.7 g

Saturated Fat2 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol186 mg

Sodium952 mg

Potassium99 mg

Calcium61 mg

Iron2.9 mg

Magnesium59 mg

Phosphorus214 mg

Zinc4.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C1 mg

Vitamin A80 mcg

Vitamin E0.7 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.1 mg

Folate27 mcg

Choline157 mg

Caffeine0 mg

Water310 g

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 16. The excerpt below is the record exactly as published.

Hominy Pudding. — Prepare as for batter cakes, adding one egg to each pint, some cinnamon, a few raisins, sugar to suit the taste. Then bake just as you would rice pudding. A little butter or chopped, suet can be added.

Cook this with the app: pantry check, scaling, and the assistant.