Corn Pone

Name: Corn Pone
Ingredients: I cup yellow corn meal; I teaspoon salt; Boiling water to moisten

From The Abingdon war-food book, 1918

Presented as published in 1918. 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

581Calories

11 gProtein

125 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories581 kcal

Protein11 g

Carbohydrates125 g

Fiber6.1 g

Sugars2.5 g

Total Fat2.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat1.3 g

Cholesterol0 mg

Sodium2344 mg

Potassium223 mg

Calcium6.2 mg

Iron1.7 mg

Magnesium50 mg

Phosphorus155 mg

Zinc1 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A17 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate47 mcg

Choline14 mg

Caffeine0 mg

Water18 g

As published

This recipe was extracted from The Abingdon war-food book (1918) by Herbert Clark Hoover, Vernon L. Kellogg, John Wesley, page 11. The excerpt below is the record exactly as published.

Corn Pone I cup yellow corn meal I teaspoon salt Boiling water to moisten

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