Hominy Grits
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
1292Calories
29 gProtein
281 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories1292 kcal
Protein29 g
Carbohydrates281 g
Fiber13 g
Sugars2 g
Total Fat7.3 g
Saturated Fat1 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.7 g
Cholesterol0 mg
Sodium4483 mg
Potassium481 mg
Calcium610 mg
Iron71 mg
Magnesium101 mg
Phosphorus252 mg
Zinc1.5 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.9 mg
Niacin (B3)25 mg
Folate592 mcg
Choline25 mg
Caffeine0 mg
Water785 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 20. The excerpt below is the record exactly as published.
Hominy Grits 1 C. grits 4 C. boiling water 1 t. salt
Cook this with the app: pantry check, scaling, and the assistant.