Hominy Pudding
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
709Calories
19 gProtein
30 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories709 kcal
Protein19 g
Carbohydrates30 g
Fiber0.5 g
Sugars24 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol179 mg
Sodium264 mg
Potassium846 mg
Calcium673 mg
Iron0.1 mg
Magnesium68 mg
Phosphorus566 mg
Zinc2.5 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0.2 mcg
Choline87 mg
Caffeine0 mg
Water514 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 45. The excerpt below is the record exactly as published.
HOMINY PUDDING For a small Pudding Take one pint of milk. Let it come to the boil, and work in two tablespoonsful of hominy. Stir until it is well mixed. Let it cook for twenty minutes, then add one gill of cream
Cook this with the app: pantry check, scaling, and the assistant.