Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
284
Calories
11g
Protein
6g
Fat
46g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups boiling water
- 1 cup rice
- 2 teaspoons salt
- three cups liquid to one cup hominy
- 2 cups grits
- 3 cups water
- 11 eggs
- salt
Directions
1
2 cups boiling water. 1 cup rice. 2 teaspoons salt.
2
Pick and wash well. Put rice and water into vessel,
3
cook until rice is soft, about one hour.
4
HOMINY. Three cups liquid to one cup hominy. Cook slowly tor several hours.
5
Wash and pick carefully.
6
2 cups grits. Salt to taste.
7
3 cups water.
8
Cook in boiling water for 1 hour.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive