Polenta Cake
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 1 ingredient
- 3 tablespoons of lard Mix
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- 2 cups of coarse Indian meal 1/2 cup of raisins 1/2 teaspoon of salt 3 teaspoons of sugar (granulated) 3 tablespoons of lard Mix the salt, sugar, and raisins with the Indian meal in a bowl, then pour in boiling water, a little at a time, and stir well with a wooden spoon until you have a stiff paste and no dry meal remains sticking to the bottom of the bowl.
- Then take a cake-tin and grease it well with one-half of the lard.
- Then turn out the Indian meal into the pan, and even it out with the wooden spoon.
- Spread on the top of this the rest of the lard, softened slightly so as you can spread it easily.
- Cook in a slow oven until a golden brown.
- Serve hot.
Plating
Cookware for this recipe
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Saucepan
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Mixing bowl
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Wooden spoon