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Banana Farina
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
470Calories
14 gProtein
79 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein14 g
Carbohydrates79 g
Fiber2.3 g
Sugars54 g
Total Fat11 g
Saturated Fat6.2 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol39 mg
Sodium161 mg
Potassium679 mg
Calcium611 mg
Iron9.9 mg
Magnesium63 mg
Phosphorus411 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.1 mcg
Vitamin C3.5 mg
Vitamin A105 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.6 mg
Folate43 mcg
Choline69 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 51. The excerpt below is the record exactly as published.
BANANA FARINA Milk, 1 quart. Farina, % cup. Sugar, % cup. Vanilla. Bananas. Heat the milk and sugar, slowly add the farina, and cook on the stove until set; then finish cooking in the double boiler. Remove from the stove, stir in the vanilla, and pour over the sliced bananas. Serve hot or cold with cream. CREAM RICE PUDDING Rice, % cup. Cream or milk, 3 cups. Eggs, 4. Cook the rice in the cream or milk; when nearly done, remove from the range, and stir in the yolks of the eggs. Pour into a pan, and set in another containing water, and bake fifteen or twenty minutes, or till the eggs are cooked. Make a meringue of the whites. 196 VEGETARIAN COOK BOOK RICE PUDDING Rice, % cup. Milk, 4 to 6 cups. Sugar, 1/2 cup.
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