Southernvegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Breakfast Grits
From The Cook County cook book, 1912
Serves 4
Left-over grits may be warmed and served for supper or breakfast.
Presented as published in 1912. 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
148Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories148 kcal
Protein3.6 g
Carbohydrates32 g
Fiber0.7 g
Sugars0.3 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium593 mg
Potassium56 mg
Calcium8.3 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate84 mcg
Choline0 mg
Caffeine0 mg
Water240 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 2. The excerpt below is the record exactly as published.
BREAKFAST GRITS.— Wash ^ pt. of grits through several cold waters; then pour over it 1 qt, of cold water; add 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.