Corn Bread Pone

Name: Corn Bread Pone
Ingredients: Four tablespoons corn meal; two cups flour; one cup milk; two teaspoons baking powder; two tablespoons butter; two eggs; a little salt; and sugar

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1214Calories

38 gProtein

239 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1214 kcal

Protein38 g

Carbohydrates239 g

Fiber1.5 g

Sugars12 g

Total Fat34 g

Saturated Fat4.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol92 mg

Sodium1043 mg

Potassium769 mg

Calcium874 mg

Iron16 mg

Magnesium111 mg

Phosphorus755 mg

Zinc3.1 mg

Copper0.4 mg

Manganese2 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A82 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.5 mg

Niacin (B3)18 mg

Folate413 mcg

Choline47 mg

Caffeine0 mg

Water249 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 13. The excerpt below is the record exactly as published.

CORN BREAD. PONE. Four tablespoons corn meal, two cups flour, one cup milk, two teaspoons baking powder, two tablespoons butter, two eggs a little salt and sugar

Cook this with the app: pantry check, scaling, and the assistant.