gluten-freesoy-freefish-freeshellfish-free
Pone
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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
523Calories
27 gProtein
32 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein27 g
Carbohydrates32 g
Fiber23 g
Sugars4.9 g
Total Fat36 g
Saturated Fat6.4 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat18 g
Omega-30 g
Cholesterol107 mg
Sodium97 mg
Potassium881 mg
Calcium274 mg
Iron4.4 mg
Magnesium261 mg
Phosphorus675 mg
Zinc5.2 mg
Copper0.9 mg
Manganese1.6 mg
Vitamin D1.4 mcg
Vitamin C0.4 mg
Vitamin A66 mcg
Vitamin E0.5 mg
Vitamin K2.8 mcg
Vitamin B60.7 mg
Vitamin B120.7 mcg
Thiamin (B1)3.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)12 mg
Folate645 mcg
Choline145 mg
Caffeine0 mg
Water96 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 78. The excerpt below is the record exactly as published.
Pone. One pint of milk, a pint and a half of Indian meal, three eggs beaten light, a piece of lard the size of an egg, and a teacup of yeast
Cook this with the app: pantry check, scaling, and the assistant.