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Polenta
From Cassell's dictionary of cookery, 1892
Serves 4
Time: half an hour to bake. Probable cost, exclusive of cheese, 5d.
Presented as published in 1892. 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
262Calories
12 gProtein
35 gCarbs
8 gFat
Full nutrition (31 nutrients)
Calories262 kcal
Protein12 g
Carbohydrates35 g
Fiber1 g
Sugars12 g
Total Fat8.3 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium422 mg
Calcium305 mg
Iron0.5 mg
Magnesium40 mg
Phosphorus288 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate55 mcg
Choline43 mg
Water219 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 755. The excerpt below is the record exactly as published.
a quart of milk ; the semoHna is stirred into it when the milk is on the point of boiling, and simmered for about ten minutes after. Throw the polenta into a dish to get cold ; cut it into slices, powder it thickly with grated Parmesan, moisten it with oil or clarified butter
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