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Polenta (Italian Style)
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for six or eight persons.
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
352Calories
20 gProtein
24 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein20 g
Carbohydrates24 g
Fiber0 g
Sugars23 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol71 mg
Sodium1600 mg
Potassium757 mg
Calcium725 mg
Iron0.1 mg
Magnesium63 mg
Phosphorus582 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A188 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0.9 mcg
Choline89 mg
Caffeine0 mg
Water433 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1262. The excerpt below is the record exactly as published.
a quart of milk into a sauce- pan with a tea-spoonful of salt. Let it boil quickly, then drop into it very gradually as much Indian meal as will make it quite thick, stirring briskly all the time. Let it boil until quite smooth, then turn the polenta into a buttered mould, and mix with it an ounce of grated Parmesan
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