Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Southernvegetarianvegangluten-freedairy-freenut-free
Breakfast Grits
From The Cook County cook book, 1912
Serves 4
Left-over grits may be warmed and served for supper or breakfast.
A modern interpretation · AI-generated from the original record
Ingredients
- Wash ^ pt. of grits
- pour over it 1 qt, of cold water
- add 1 teaspoon of salt
Method
Soak grits overnight, then cook in a double boiler for 1 hour.
If too thick, thin with milk.
Serve hot with cream or unskimmed milk.
Nutrition per serving
148Calories
4 gProtein
32 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 2. The excerpt below is the record exactly as published.
BREAKFAST GRITS.— Wash ^ pt. of grits through several cold waters; then pour over it 1 qt, of cold water; add 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.