Polenta Pasticciata
From Allied cookery, 1916
Presented as published in 1916. 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
1065Calories
48 gProtein
71 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1065 kcal
Protein48 g
Carbohydrates71 g
Fiber25 g
Sugars48 g
Total Fat69 g
Saturated Fat21 g
Monounsaturated Fat13 g
Polyunsaturated Fat27 g
Omega-30.1 g
Cholesterol117 mg
Sodium2731 mg
Potassium2194 mg
Calcium1430 mg
Iron5.2 mg
Magnesium469 mg
Phosphorus1562 mg
Zinc8 mg
Copper1.1 mg
Manganese2.2 mg
Vitamin D9.4 mcg
Vitamin C0.5 mg
Vitamin A312 mcg
Vitamin E0.8 mg
Vitamin K3.9 mcg
Vitamin B61 mg
Vitamin B125.3 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.8 mg
Folate78 mcg
Choline244 mg
Caffeine0 mg
Water865 g
As published
This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 23. The excerpt below is the record exactly as published.
POLENTA PASTICCIATA (Italian) ZChree-quarters of a cup of Indian meal and i quart of milk. Boil the milk, and add the Indian meal, a little at a time, when milk is boiling. Cook for one- half an hour, stirring constantly. Add salt just before taking off the fire.
Cook this with the app: pantry check, scaling, and the assistant.