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Farina
From The household cook book, 1902
Serves 1
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
469Calories
11 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein11 g
Carbohydrates100 g
Fiber6.6 g
Sugars0.7 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium10815 mg
Potassium180 mg
Calcium543 mg
Iron43 mg
Magnesium43 mg
Phosphorus149 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)12 mg
Folate168 mcg
Choline20 mg
Caffeine0 mg
Water388 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 222. The excerpt below is the record exactly as published.
FARINA. — Into 2 cu^js boiling water, j)ut | saltspoon salt, and 3 tablespoons farina
Cook this with the app: pantry check, scaling, and the assistant.