Fine Hominy (Grits)
From Efficiency in home-making and first-aid to good cooking, 1915
Better cooked in fireless cooker.
Presented as published in 1915. 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
942Calories
22 gProtein
206 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories942 kcal
Protein22 g
Carbohydrates206 g
Fiber7.8 g
Sugars1.5 g
Total Fat4.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.8 g
Cholesterol0 mg
Sodium3423 mg
Potassium358 mg
Calcium322 mg
Iron39 mg
Magnesium77 mg
Phosphorus186 mg
Zinc1.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate464 mcg
Choline12 mg
Caffeine0 mg
Water873 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 59. The excerpt below is the record exactly as published.
FINE HOMINY (Grits). Soak one cup hominy grits over night in a pint of water, add another pint boiling water and 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.