Farina
From Every-day dishes and every-day work, 1897
Farina may be cooked in water alone, if preferred.
Presented as published in 1897. 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
490Calories
22 gProtein
63 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein22 g
Carbohydrates63 g
Fiber2.3 g
Sugars24 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol58 mg
Sodium268 mg
Potassium820 mg
Calcium1005 mg
Iron18 mg
Magnesium87 mg
Phosphorus631 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B122.6 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)8 mg
Folate67 mcg
Choline99 mg
Caffeine0 mg
Water908 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 10. The excerpt below is the record exactly as published.
Farina. — Heat a pint of milk and one of water, or if pre- ferred, a quart of milk, in the inner cup of a double boiler ; and when boiling, stir in five tablespoonfuls of farina
Cook this with the app: pantry check, scaling, and the assistant.