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Mamaliga cu Crauza (Cheese Polenta)
From Banquets of the nations, 1911
Serves 2
Presented as published in 1911. 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
84Calories
5 gProtein
10 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories84 kcal
Protein5 g
Carbohydrates9.6 g
Fiber3.2 g
Sugars0.1 g
Total Fat3.9 g
Saturated Fat2.1 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol11 mg
Sodium221 mg
Potassium189 mg
Calcium166 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K21 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline3.2 mg
Caffeine0 mg
Water4.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 204. The excerpt below is the record exactly as published.
Mamaliga cu Crauza. (Cheese Polenta.) Mix some polenta with boiling water, and add a little salt. Move the pan to the side of the fire and boil gently till cooked (about fifteen to twent y minutes) . Then turn the polenta on to a dish till cold, after which cut in slices, and trim the pieces to a uniform size and shape. Butter a pie-dish and put in the polenta in layers with grated cheese, salt, and a small quantity of pepper
Cook this with the app: pantry check, scaling, and the assistant.