vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hominy Soup
From The encyclopaedia of practical cookery, 1892
Serves 6
Presented as published in 1892. 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
106Calories
2 gProtein
24 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories106 kcal
Protein2.4 g
Carbohydrates24 g
Fiber1.8 g
Sugars13 g
Total Fat0.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0.5 mg
Sodium582 mg
Potassium839 mg
Calcium25 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A31 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate0.1 mcg
Choline20 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 118. The excerpt below is the record exactly as published.
Hominy Soup. — Make as much clear soup as will be required, and season it highly. Add about 2 breakfast-cupfuls of Hominy for every 3 pints of the soup, and boil for half-an-hour. Break three eggs into a soup-tureen, pour in 1 teacupful of milk, and beat them well. Pour the soup gradually over the beaten eggs, stirring continually, dust over a small quantity of finely-chopped chives and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.