Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- 1 cup vinegar
- 1 tablespoon salt
- 1 onion sliced
- 2 qts
- salt
- pepper
- vinegar
Directions
The large hominy requires soaking over night and cooking all day and is best when served the following day. When nicely sea- soned with salt, pepper and butter it makes a most delicious winter vegetable and the oftener it is warmed over the better it is.
Mrs. Eorer.
Wash and arrange in a dish with 1 onion sliced, and sprinkle with salt, pepper and a little sugar; then take 1 cup vinegar and •J tablespoons sweet cream and pour over. Mrs. A. Ruhlman.
Very nice when prepared as Cold Slaw II. BOILED MACARONI.
Plunge % cup macaroni broken in inch pieces into 2 qts. boil- ing water with 1 tablespoon salt ; boil twenty minutes ; drain in col- ander and pour over cold water to whiten it as well as keep the sec- tions from adhering; re-heat in cream and add salt.