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Corn Pone
From Twentieth century home cook book, 1905
Serves 3
A hearty dish.
Presented as published in 1905. 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
737Calories
15 gProtein
144 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein15 g
Carbohydrates144 g
Fiber1.6 g
Sugars99 g
Total Fat12 g
Saturated Fat6.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Cholesterol36 mg
Sodium385 mg
Potassium2132 mg
Calcium604 mg
Iron8.1 mg
Magnesium317 mg
Phosphorus370 mg
Zinc1.9 mg
Copper0.7 mg
Manganese1.9 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A153 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.5 mg
Folate130 mcg
Choline66 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 8. The excerpt below is the record exactly as published.
Corn Pone. — Mix thoroughly five teacupfuls of corn-meal, two of Graham flour, one of New Orleans molasses, and two teaspoonfuls of soda with one quart of butter- milk. Put in a tin or porcelain kettle, buttered, and flaring at the top; fasten the 22 TWENTIETH CENTURY HOME COOK BOOK. top securely, plunge into another kettle so it is submerged, till with boiling water and boil hard for six hours ; then slip it from the kettle to a pan and bake slowly for two hours. Corn Dodger. — Take a scant quart of meal, one teaspoonful of soda, half as much salt, and a j^int of buttermilk ; mix well and bake in a moderately heated oven. Western Corn Bread. — Take one pint of meal, pour boiling water on it, and stir until it is about as thick as griddle-cakes. Add one small tablespoonful of salt, about three-fourths of a cup of brown sugar or molases ; then stir in wheat flour until it is quite stiff. When cool enough, add one- half cup of lively yeast. Put it in a warm place to rise, and when light mould it into a COBN-CAKE PANS. loaf with flour, mixing as soft as possible; when light so it fills the basin, bake in a moderate oven two hours. Buttermilk Bread. — Take one quart of buttermilk
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