Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 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 |
|---|---|---|
| Oat | 1/2 cup dry (40g) | 154 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Wheat | 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
- four cups of cold water
- one cup of hominy
- one quart of boiling water
- two teacups of wheat
- three parts of boiling water add one part oatmeal
- one part oatmeal
- two waters one cup of hominy
- salt
Directions
Rinse thoroughly with cold water; two teacups of wheat ; add four cups of cold water ; place the pan in a pan of water, and cover closely. In half an hour or so stir, and salt to taste. Let it steam four or five hours, stirring once or twice. Nice, hot or cold, for breakfast. Serve with cream.
OATMEAIi PORRIDGE.
To three parts of boiling water add one part oatmeal.
Cover closely, and cook slowly for half hour. Do not
stir it if you would prevent it being sticky. Serve with
sugar and cream.
Wash in two waters one cup of hominy ; then stir it
into one quart of boiling water, with a little salt, and
boil sixty minutes. Be careful that it does not burn.
EGGS AM) COOKED GRAINS. 55