Hominy Pudding
From Household cookery and laundry work, 1882
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
262Calories
15 gProtein
24 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein15 g
Carbohydrates24 g
Fiber4.1 g
Sugars2.9 g
Total Fat11 g
Saturated Fat3.3 g
Monounsaturated Fat4 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol372 mg
Sodium583 mg
Potassium153 mg
Calcium72 mg
Iron2.8 mg
Magnesium38 mg
Phosphorus256 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
Water212 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.
Cook this with the app: pantry check, scaling, and the assistant.