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Corn Pones
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
619Calories
13 gProtein
128 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein13 g
Carbohydrates128 g
Fiber6.1 g
Sugars5.5 g
Total Fat4.8 g
Saturated Fat1.5 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.4 g
Cholesterol6.7 mg
Sodium662 mg
Potassium306 mg
Calcium79 mg
Iron1.8 mg
Magnesium58 mg
Phosphorus207 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A46 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate50 mcg
Choline22 mg
Caffeine0 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 75. The excerpt below is the record exactly as published.
Corn Pones. — One pint corn meal, quarter teaspoon soda, half teaspoon salt, half teacup buttermilk, half pint hot water
Cook this with the app: pantry check, scaling, and the assistant.