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Cream of Farina
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
734Calories
18 gProtein
69 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein18 g
Carbohydrates69 g
Fiber3.2 g
Sugars9.5 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol123 mg
Sodium285 mg
Potassium520 mg
Calcium790 mg
Iron25 mg
Magnesium61 mg
Phosphorus423 mg
Zinc2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1.6 mcg
Vitamin C0.2 mg
Vitamin A117 mcg
Vitamin E0.6 mg
Vitamin K2.7 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate96 mcg
Choline55 mg
Caffeine0 mg
Water271 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 49. The excerpt below is the record exactly as published.
Cream of farina. Boil one pound of farina in one quart of milk. When done add one pint of well-seasoned chicken broth, and strain through a fine sieve. Put back in pot, add two ounces of sweet butter and one pint of boiling cream. Season with salt and a little Cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.