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Corn-Meal Pone
From The Pattern cook-book, 1890
Serves 6
Commonly shaped into oval mounds, broken not cut, and eaten hot.
Presented as published in 1890. 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
447Calories
15 gProtein
23 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein15 g
Carbohydrates23 g
Fiber22 g
Sugars1.2 g
Total Fat36 g
Saturated Fat3.8 g
Monounsaturated Fat7 g
Polyunsaturated Fat23 g
Cholesterol2.1 mg
Sodium413 mg
Potassium650 mg
Calcium204 mg
Iron4.6 mg
Magnesium314 mg
Phosphorus514 mg
Zinc3.5 mg
Copper1 mg
Manganese2 mg
Vitamin D0.1 mcg
Vitamin C0.5 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate70 mcg
Choline64 mg
Caffeine0 mg
Water9.7 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 164. The excerpt below is the record exactly as published.
CORN-MEAL PONE. One quart of Indian meal. One tea-spoonful of salt. One table-spoonful of butter or lard. Cold water to make a dough
Cook this with the app: pantry check, scaling, and the assistant.