Hominy or Grits
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
819Calories
17 gProtein
175 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories819 kcal
Protein17 g
Carbohydrates175 g
Fiber15 g
Sugars3.4 g
Total Fat17 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.5 g
Cholesterol31 mg
Sodium4923 mg
Potassium273 mg
Calcium625 mg
Iron65 mg
Magnesium83 mg
Phosphorus193 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate257 mcg
Choline30 mg
Caffeine0 mg
Water907 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 32. The excerpt below is the record exactly as published.
Hominy or Grits 1 cup hominy 4 cups boiling water 1 teaspoon salt 1 tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.