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Polenta, Savory
From Harper's cook book encyclopædia, 1902
Serves 2
If you have good brown gravy, it can be used instead of tomato sauce.
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
432Calories
11 gProtein
82 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein11 g
Carbohydrates82 g
Fiber5.5 g
Sugars3.2 g
Total Fat6.5 g
Saturated Fat2.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol13 mg
Sodium873 mg
Potassium358 mg
Calcium252 mg
Iron17 mg
Magnesium45 mg
Phosphorus157 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.5 mg
Folate82 mcg
Choline10 mg
Caffeine0 mg
Water256 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, Savory. — Salt a pint of boiling water, put it on the fire, and stir into it enough yellow corn meat to make a good mush. Cook about an hour until thoroughly done. Take out by the spoonful and put upon a dish. Have ready a rather highly seasoned tomato sauce ; pour this over the polenta ; sprinkle with cheese
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