vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Hominy
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Remember that the eggs used with the milk will curdle if the hominy is allowed to boil after they are added to it.
Presented as published in 1885. 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
231Calories
2 gProtein
8 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein1.8 g
Carbohydrates8.1 g
Fiber1 g
Sugars0.6 g
Total Fat27 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.2 g
Cholesterol76 mg
Sodium142 mg
Potassium62 mg
Calcium55 mg
Iron0.3 mg
Magnesium15 mg
Phosphorus49 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline1.3 mg
Caffeine0 mg
Water542 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 220. The excerpt below is the record exactly as published.
STEWED HOMINY. Wash a cupful of hominy, put it over the fire in two quarts of cold water, and slowly heat and boil it gently for about four hours, or until it is quite soft ; then drain it, and place it where the water will evaporate while a cream gravy is being made as follows : Put over the fire two tablespoon- fuls of butter, and partly melt them ; when the butter is quite soft, gradually stir with it half a pint of cream or an equal quantity of milk ; if the cream is used, add it to the hominy as soon as it is hot ; if milk is used, take it off the fire when it is hot, stir with it the yolks of two raw eggs
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