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Rolls, Polenta
From Cassell's dictionary of cookery, 1892
Serves 8
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
340Calories
9 gProtein
72 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories340 kcal
Protein9.3 g
Carbohydrates72 g
Fiber2.2 g
Sugars0.2 g
Total Fat2 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium1224 mg
Potassium173 mg
Calcium14 mg
Iron4.6 mg
Magnesium56 mg
Phosphorus141 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate108 mcg
Choline6.6 mg
Caffeine0 mg
Water9.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1596. The excerpt below is the record exactly as published.
Rolls, Polenta. — Polenta is the name under wliich Italian flour or maize is sold at the foreign warehouses in this country. It is much superior in quality to that which is imported from America, and is harvested with more care ; but its consumption here is comparatively small, and it is sold at a price which must, while it is maintained, prevent its general use for bread, of which it makes a pleasant variety when mixed with twice the quantity of wheaten flour. Blend intimately in an earthen pan one pint of the polenta with a quart of the best flour, and rather less than the usual proportion of salt
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Cook this with the app: pantry check, scaling, and the assistant.