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

1357Calories

51 gProtein

239 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories1357 kcal

Protein51 g

Carbohydrates239 g

Fiber1.5 g

Sugars13 g

Total Fat44 g

Saturated Fat7.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol464 mg

Sodium1185 mg

Potassium907 mg

Calcium930 mg

Iron17 mg

Magnesium123 mg

Phosphorus953 mg

Zinc4.4 mg

Copper0.5 mg

Manganese2 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A242 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.6 mg

Vitamin B122.2 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)1.9 mg

Niacin (B3)18 mg

Folate460 mcg

Choline341 mg

Caffeine0 mg

Water325 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.