Italianside

Polenta

Name: Polenta
Cuisine: Italian
Ingredients: Melt a large spoonful of butter in one quart of boiling water; Wet one pint of cornmeal with a very little cold water; add one spoonful of salt

From High living, 1904

Presented as published in 1904. 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

1068Calories

21 gProtein

229 gCarbs

16 gFat

Full nutrition (33 nutrients)

Calories1068 kcal

Protein21 g

Carbohydrates229 g

Fiber11 g

Sugars4.6 g

Total Fat16 g

Saturated Fat0.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat2.4 g

Cholesterol31 mg

Sodium7021 mg

Potassium414 mg

Calcium15 mg

Iron13 mg

Magnesium93 mg

Phosphorus288 mg

Zinc1.9 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)1.1 mg

Niacin (B3)14 mg

Folate603 mcg

Choline25 mg

Caffeine0 mg

Water35 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 21. The excerpt below is the record exactly as published.

POLENTA — Melt a large spoonful of butter in one quart of boiling water. Wet one pint of cornmeal with a very little cold water, add one spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.