Corn Meal Porridge
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
362Calories
8 gProtein
78 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories362 kcal
Protein7.7 g
Carbohydrates78 g
Fiber5.3 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1074 mg
Potassium132 mg
Calcium303 mg
Iron32 mg
Magnesium29 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.9 mg
Folate129 mcg
Choline13 mg
Caffeine0 mg
Water385 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 46. The excerpt below is the record exactly as published.
CORN MEAL PORRIDGE. Put a teaspoonful of corn meal into a pint of boiling water andJ)oil several hours, add hot water occasionally so as to keep the amount of water, put a slight si)eck of salt in i
Cook this with the app: pantry check, scaling, and the assistant.