Southern
Grits
From Manual for army cooks, 1896
Presented as published in 1896. 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
1184Calories
29 gProtein
260 gCarbs
5 gFat
Full nutrition (32 nutrients)
Calories1184 kcal
Protein29 g
Carbohydrates260 g
Fiber5.2 g
Sugars2.1 g
Total Fat5.2 g
Saturated Fat0.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium41 mg
Potassium449 mg
Calcium196 mg
Iron14 mg
Magnesium126 mg
Phosphorus239 mg
Zinc1.3 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate672 mcg
Choline0 mg
Caffeine0 mg
Water1926 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 65. The excerpt below is the record exactly as published.
one pint grits in cold water. Cover with two quarts tepid water and soak over night. In the morning put it in a boiler and boil one hour. Season with salt and pepper to taste. Pour into a square mold and put away to cool. When cold, cut into slices, dust each slice with flour, and fry in fresh dripping
Cook this with the app: pantry check, scaling, and the assistant.