Hominy Pudding
From Household cookery and laundry work, 1882
Slammed milk is quite good enough to use.
Presented as published in 1882. 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
359Calories
15 gProtein
49 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories359 kcal
Protein15 g
Carbohydrates49 g
Fiber4.1 g
Sugars28 g
Total Fat15 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol382 mg
Sodium583 mg
Potassium154 mg
Calcium73 mg
Iron2.8 mg
Magnesium39 mg
Phosphorus257 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.5 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline299 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 36. The excerpt below is the record exactly as published.
HOMINY PUDDING. 1 cup Hominy. 1 handful Currants. 2 Eggs. Milk. Sugar. Prepare the hominy according to the directions given in the previous recipe. That is, soak in water, add milk, and steam. Then stir in a breakfast-cupful of milk in addition, a tea-spoonful of butter, 2 table-spoonfuls of sugar
Cook this with the app: pantry check, scaling, and the assistant.