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Polenta, Italian
From Harper's cook book encyclopædia, 1902
Serves 2
Time: half an hour to bake.
Presented as published in 1902. 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
547Calories
26 gProtein
66 gCarbs
30 gFat
Full nutrition (32 nutrients)
Calories547 kcal
Protein26 g
Carbohydrates66 g
Fiber1.8 g
Sugars23 g
Total Fat30 g
Saturated Fat11 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol99 mg
Sodium405 mg
Potassium855 mg
Calcium721 mg
Iron0.9 mg
Magnesium83 mg
Phosphorus648 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin A184 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.6 mg
Folate96 mcg
Choline89 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 247. The excerpt below is the record exactly as published.
Polenta, Italian. — This is an Italian and American dish, made from Indian corn flour in America and Italy, but in England semolina is used for the purpose. Four ounces of this will thicken a quart of milk ; the semolina 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 grat- ed Parmesan, moisten it with salad oil or clarified butter
Cook this with the app: pantry check, scaling, and the assistant.