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Corn Pone
From The household cook book, 1902
Serves 2
Best eaten fresh and warm, but nice toasted after a day.
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
725Calories
15 gProtein
156 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein15 g
Carbohydrates156 g
Fiber8.8 g
Sugars4.7 g
Total Fat3.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium1716 mg
Potassium312 mg
Calcium158 mg
Iron22 mg
Magnesium63 mg
Phosphorus200 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)12 mg
Folate421 mcg
Choline21 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 215. The excerpt below is the record exactly as published.
CORN PONE. — Into 2 cups of corn meal mix 1 teaspoon of salt and 1 teaspoon sugar; scald with 2 cups boiling water, and let stand till it swells and becomes lukewarm ; then add a ^ oz. cake of com- pressed yeast
Cook this with the app: pantry check, scaling, and the assistant.