vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Italian Polenta
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour to bake. Probable cost: exclusive of cheese, 5d.
Presented as published in 1892. 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
660Calories
26 gProtein
66 gCarbs
33 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein26 g
Carbohydrates66 g
Fiber1.8 g
Sugars23 g
Total Fat33 g
Saturated Fat19 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol107 mg
Sodium404 mg
Potassium853 mg
Calcium720 mg
Iron0.9 mg
Magnesium82 mg
Phosphorus645 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.6 mg
Folate96 mcg
Choline89 mg
Water439 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 755. The excerpt below is the record exactly as published.
Italian Polenta. — This is an Italian and American dish, made from Indian corn-flour in America and Italy, but in England semolina is used for the purijose. Four ounces of this seed wiU thicken a quart of milk ; the semoHna is stirred into it when the milk is on the point of boiling, and simmered for about ten minutes after. Throw the polenta into a dish to get cold ; cut it into slices, powder it thickly with grated Parmesan, moisten it with oil or clarified butter
Cook this with the app: pantry check, scaling, and the assistant.