Southerngluten-freedairy-freenut-freeegg-freefish-freeshellfish-free
Fried Grits
From Harper's cook book encyclopædia, 1902
Serves 2
A favorite dish in the South.
Presented as published in 1902. 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
156Calories
1 gProtein
10 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories156 kcal
Protein1.1 g
Carbohydrates9.9 g
Fiber0.2 g
Sugars0.1 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat4.6 g
Omega-30.2 g
Cholesterol0 mg
Sodium0.1 mg
Potassium17 mg
Calcium0.3 mg
Iron0.6 mg
Magnesium3.4 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.8 mg
Vitamin K5.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate26 mcg
Choline0 mg
Caffeine0 mg
Water1.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 469. The excerpt below is the record exactly as published.
Grits left over from dinner should be spread on a dish in a layer half an inch thick. The next day, for breakfast or dinner, as you choose, cut it into pieces of convenient size, and fry nicely in lard
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