Plain Polenta
From Most for your money cookbook, 1938
Can be served as a breakfast cereal or cooled, sliced, and fried.
Presented as published in 1938. 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
1254Calories
29 gProtein
257 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1254 kcal
Protein29 g
Carbohydrates257 g
Fiber24 g
Sugars3.2 g
Total Fat13 g
Saturated Fat2.2 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat5.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium4487 mg
Potassium721 mg
Calcium616 mg
Iron68 mg
Magnesium211 mg
Phosphorus457 mg
Zinc5.3 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.4 mg
Niacin (B3)19 mg
Folate305 mcg
Choline25 mg
Caffeine0 mg
Water783 g
As published
This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 64. The excerpt below is the record exactly as published.
PLAIN POLENTA To I quart of boiling water add i teaspoon salt, then sprinkle in approximately i cup yellow cornmeal
Cook this with the app: pantry check, scaling, and the assistant.