Apple Farina
From The home science cook book, 1902
Presented as published in 1902. 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
681Calories
14 gProtein
154 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories681 kcal
Protein14 g
Carbohydrates154 g
Fiber12 g
Sugars37 g
Total Fat3.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium1129 mg
Potassium519 mg
Calcium634 mg
Iron47 mg
Magnesium63 mg
Phosphorus217 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A7.2 mcg
Vitamin E0.4 mg
Vitamin K2.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1 mg
Niacin (B3)14 mg
Folate181 mcg
Choline35 mg
Caffeine0 mg
Water701 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 9. The excerpt below is the record exactly as published.
Apple Farina. Into one pint of boiling water, salted, stir one- quarter cup of farina. As soon as thickened slice in two good sized apples
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