Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Farina
From The Cook County cook book, 1912
Serves 1
Farina is a more nutritive food for invalids and children than corn starch, sago, arrow-root, or tapioca.
A modern interpretation · AI-generated from the original record
Ingredients
- Put into a double boiler 1 tablespoon farina
- 1 saltspoon salt
- 1 cup boiling water
- add 1 cup milk
Method
Cook farina, salt, and boiling water in a double boiler for 15 minutes or until thickens.
Add milk and boil again.
Sweeten to taste.
Nutrition per serving
361Calories
13 gProtein
57 gCarbs
9 gFat
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 2. The excerpt below is the record exactly as published.
FARINA. — This is a meal or flour obtained from cereals, po- tatoes or Indian corn. In the morning, stir it into boiling water, slightly salted, and cook half an hour, stirring up well from the bottom. — Mrs. Julius Carper, Wheeling, 111. FARINA GRUEL.— Put into a double boiler 1 tablespoon farina, 1 saltspoon salt, 1 cup boiling water, and cook 15 minutes or until it thickens, add 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.