vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-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.
Presented as published in 1912. 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
361Calories
13 gProtein
57 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein13 g
Carbohydrates57 g
Fiber3.1 g
Sugars12 g
Total Fat9.1 g
Saturated Fat4.7 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol29 mg
Sodium10343 mg
Potassium448 mg
Calcium535 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 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.