Grits Bread
From The Raleigh cook book, 1907
Presented as published in 1907. 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
435Calories
29 gProtein
23 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories435 kcal
Protein29 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium327 mg
Potassium869 mg
Calcium655 mg
Iron1.8 mg
Magnesium70 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 20. The excerpt below is the record exactly as published.
Grits Bread. 2 eggs; 1 pint milk; salt. Work grits and meal together. Add yolks well beaten, butter
Cook this with the app: pantry check, scaling, and the assistant.