Farina
From Popular cook book, 1899
Presented as published in 1899. 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
393Calories
13 gProtein
66 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein13 g
Carbohydrates66 g
Fiber3.1 g
Sugars20 g
Total Fat9.1 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium643 mg
Potassium446 mg
Calcium529 mg
Iron20 mg
Magnesium48 mg
Phosphorus307 mg
Zinc1.4 mg
Copper0 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.7 mg
Folate77 mcg
Choline52 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 34. The excerpt below is the record exactly as published.
FARINA. One cup of boiling water, one cup of fresh milk, one large tablespoonful of farina mixed with cold water, two teaspoonsful of white sugar, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.