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Polenta
From The Portland Woman's Exchange Cook Book, 1913
Serves 5
Presented as published in 1913. 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
354Calories
7 gProtein
76 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories354 kcal
Protein7.1 g
Carbohydrates76 g
Fiber4.3 g
Sugars1.1 g
Total Fat4.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Cholesterol6.3 mg
Sodium1834 mg
Potassium134 mg
Calcium124 mg
Iron15 mg
Magnesium30 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6 mg
Folate172 mcg
Choline9.9 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 92. The excerpt below is the record exactly as published.
Polenta. Melt a large spoonful of butter in 1 quart of boiling water. Wet 1 pint of commeal with a very little cold water, add 1 spoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.