Italianvegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Polenta
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe by Miss Baxter.
Presented as published in 1907. 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
221Calories
5 gProtein
47 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories221 kcal
Protein5 g
Carbohydrates47 g
Fiber4.5 g
Sugars0.4 g
Total Fat2.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium21 mg
Potassium175 mg
Calcium3.7 mg
Iron2.1 mg
Magnesium77 mg
Phosphorus147 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.7 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate15 mcg
Choline13 mg
Caffeine0 mg
Water6.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 24. The excerpt below is the record exactly as published.
Polenta. Boil a teacupful of polenta in plain water, stirring all the time, till thoroughly cooked. Mix with it some grated Parmesan cheese and a good piece of butter. Serve very hot with good gravy flavoured with “ Conserve de Tomates
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