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Pone
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
301Calories
6 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein5.8 g
Carbohydrates65 g
Fiber3.2 g
Sugars1.3 g
Total Fat1.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium395 mg
Potassium116 mg
Calcium2.7 mg
Iron3.5 mg
Magnesium26 mg
Phosphorus81 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate170 mcg
Choline7 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 139. The excerpt below is the record exactly as published.
PONE. Mrs, E, M. Johnson. Sift a quart of white corn-meal, add a teaspoonf ul of salt; pour on enough cold water to make a mixture which will squeeze easily through the fingers. Work it to a soft dough. Mold it into oblong cakes an inch thick at the ends, and a little thicker in the center. Slap them down on the pan, and press them a little. These cakes, they say, must show the marks of the fingers. The pan must be hot, and sprinkled with the bran sifted from the meal. Bake in a hot oven for about twenty minutes. HOE-OAKE. Mrs. E. M. Johnson. Use for these cakes, if possible, coarse water-ground white meal. Add to a quart of meal a teaspoonful of salt
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