Pasticcio di Polenta (Corn Meal Loaf)
From Foods of the foreign-born in relation to health, 1922
Pour off excess liquid if necessary.
Presented as published in 1922. 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
1021Calories
46 gProtein
145 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1021 kcal
Protein46 g
Carbohydrates145 g
Fiber8.9 g
Sugars8.1 g
Total Fat51 g
Saturated Fat14 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol141 mg
Sodium15600 mg
Potassium1287 mg
Calcium820 mg
Iron3.7 mg
Magnesium108 mg
Phosphorus971 mg
Zinc6.4 mg
Copper1.1 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C5.9 mg
Vitamin A222 mcg
Vitamin E0.7 mg
Vitamin K1.5 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)12 mg
Folate100 mcg
Choline75 mg
Caffeine0 mg
Water302 g
As published
This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 16. The excerpt below is the record exactly as published.
Pasticcio di Polenta (Com Meal LoaO X cup yellow com meal 2 tablespoons butter 4 dried mushrooms i tablespoon cream i cup Parmesan cheese 2 tablespoons salt
Cook this with the app: pantry check, scaling, and the assistant.