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Corn Meal Pones

Name: Corn Meal Pones
Yield: 6 servings
Ingredients: Scald a quart of milk; stir into one pint of meal; six eggs beaten separately; a little salt; one tablespoon flour; two teaspoons baking powder

From The new home cook book, 1896

Serves 6

Good for tea or breakfast.

Presented as published in 1896. 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

175Calories

12 gProtein

9 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein12 g

Carbohydrates9.3 g

Fiber0 g

Sugars8 g

Total Fat10 g

Saturated Fat4.6 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol205 mg

Sodium1906 mg

Potassium315 mg

Calcium316 mg

Iron1.1 mg

Magnesium26 mg

Phosphorus297 mg

Zinc1.3 mg

Copper0 mg

Manganese0 mg

Vitamin D2.6 mcg

Vitamin C0 mg

Vitamin A132 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.3 mg

Folate26 mcg

Choline176 mg

Caffeine0 mg

Water181 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new home cook book (1896), page 125. The excerpt below is the record exactly as published.

CORN MEAL PONES. Mrs. A. M. Gibbs. Scald a quart of milk; stir into one pint of meal six eggs beaten separately, a little salt, one tablespoon flour, two teaspoons baking powder

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