Corn Pone
From Most for your money cookbook, 1938
Serve with butter and honey.
Presented as published in 1938. 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
2324Calories
45 gProtein
499 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories2324 kcal
Protein45 g
Carbohydrates499 g
Fiber24 g
Sugars10 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat5.2 g
Cholesterol0 mg
Sodium2387 mg
Potassium892 mg
Calcium27 mg
Iron6.9 mg
Magnesium203 mg
Phosphorus622 mg
Zinc4.2 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.8 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.3 mg
Folate188 mcg
Choline54 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 67. The excerpt below is the record exactly as published.
CORN PONE Sift I quart of corn meal with i teaspoon salt and add enough cold water
Cook this with the app: pantry check, scaling, and the assistant.