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Historical Cooking: Grits Bread

GRITS BREAD

1 egg, yolk only
3/4 c. hominy
1 tbs. butter
Salt
1 pint grits, raw and washed

Break up the yolk only of one egg, with a large breakfast cup of cold hommony, mashed up with a spoonful of butter, and a little salt, to which add a pint of fine, washed, raw grits, well drained from the water. Make it into a loaf, and bake about half an hour.

From The Carolina Housewife by Sarah Rutledge, 1847

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