Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three waters as you wash rice
- four measures of water to one of hominy
- 74 what to get
- salt
Directions
There are many ancestral dishes which should be perpetuated. They should be warmly recom- mended to children if we wish to preserve the vigor of our race. Hominy is one of the old-time preparations which should not be forgotten.
It should be washed in two or three waters as you wash rice. Fine hominy requires four measures of water to one of hominy. Put it into an inner boiler and allow it to swell for half an hour ; then l)oil slowly for three-quarters of an hour. Like all mushes, it should be salted very- lightly. It is better to put the salt into the water before adding the grain. When nearly done, if too thin, uncover, and boil till about the con- sistency of hasty pudding.
74 WHAT TO GET FOR BREAKFAST.