Italiangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Polenta
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Italians eat it fried or toasted.
Presented as published in 1898. 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
125Calories
5 gProtein
1 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein4.8 g
Carbohydrates1 g
Fiber0 g
Sugars0.2 g
Total Fat11 g
Saturated Fat5.5 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol32 mg
Sodium251 mg
Potassium71 mg
Calcium70 mg
Iron0.2 mg
Magnesium7.5 mg
Phosphorus66 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.4 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate0.9 mcg
Choline12 mg
Caffeine0 mg
Water131 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 383. The excerpt below is the record exactly as published.
Polenta. — Have ready a pint of boiling salted water, and drop into it by degrees one pound of ground Indian corn with one hand, whilst with the other you stir the Polenta without stopping till it is a smooth firm paste. Turn it out on a flat dish to cool. When quite cold cut it into pieces half an inch thick and an inch long. Put them in layers on a fire- proof dish, sprinkling each layer thickly with grated cheese, and pouring a little melted butter over each layer. Set the dish in a slow oven till quite hot, and serve as it is, garnished with sausages
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