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Hominy Grits
From Lessons in cooking through preparation of meals, 1912
Serves 4
Presented as published in 1912. 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
148Calories
4 gProtein
32 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories148 kcal
Protein3.6 g
Carbohydrates32 g
Fiber0.7 g
Sugars0.3 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium5.1 mg
Potassium56 mg
Calcium24 mg
Iron1.8 mg
Magnesium16 mg
Phosphorus30 mg
Zinc0.2 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate84 mcg
Choline0 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 109. The excerpt below is the record exactly as published.
HOMINY GRITS — CREAM AND SUGAR POTATO PUFFS HOT BISCUITS COFFEE Hominy Grits To I quart of boiling salted water, add slowly i c (scant) hominy grits
Cook this with the app: pantry check, scaling, and the assistant.