Southernside

Baked Grits

Name: Baked Grits
Yield: 2 servings
Cuisine: Southern
Ingredients: a small baking-dish; as much boiled small hominy as will nearly fill; one beaten egg; a gill of sweet milk; a table-spoonful of butter

From Virginia Cookery-book, 1884

Serves 2

A nice winter vegetable dish.

Presented as published in 1884. 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

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 64. The excerpt below is the record exactly as published.

Bake Grits. A nice variety in your list of winter vegetables is sup- plied by taking as much boiled small hominy as will nearly fill a small baking-dish, adding one beaten e^^y a gill of sweet milk, and a table-spoonful of butter

Cook this with the app: pantry check, scaling, and the assistant.