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Southern Corn Pone
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Best when fresh and hot.
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
118Calories
2 gProtein
21 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories118 kcal
Protein1.9 g
Carbohydrates21 g
Fiber1 g
Sugars0.4 g
Total Fat2.8 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Cholesterol2.2 mg
Sodium1.8 mg
Potassium37 mg
Calcium0.8 mg
Iron1.1 mg
Magnesium8.4 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate55 mcg
Choline3.4 mg
Caffeine0 mg
Water2.9 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 148. The excerpt below is the record exactly as published.
SOUTHERN CORN PONE. DODGERS. PONE. In some parts this bread is called Pone, in other parts Dodgers. In families, a pan is set on the stove, and when hot the mixture is spooned out in small more in lunch rooms and hotels, and would find a ready sale, and could be sold with profit, in the oven to bake. In hotels a larger size is made; the mixture It is good only' when fresh made and eaten >' '«' °° SrenBei baking pans with a basting while hot. It is very good to eat and every- body likes it. It may be kept hot for several spoon, single, and baked in a good hot oven. Mix eornmeal with cold water into a soft hours in a moist heater, or on the stove, covered ^^^}' ^^^^^g al^out half an ounce of lard to with a damp cloth ^ pound of meal, and a pinch of salt
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