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Farina Balls
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
Presented as published in 1914. 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
377Calories
19 gProtein
44 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein19 g
Carbohydrates44 g
Fiber1.9 g
Sugars12 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol215 mg
Sodium1385 mg
Potassium509 mg
Calcium642 mg
Iron16 mg
Magnesium55 mg
Phosphorus457 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.3 mg
Folate77 mcg
Choline201 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 78. The excerpt below is the record exactly as published.
FARINA BALLS. 14 cup farina y8 tsp. paprika 1 cup milk 5 drops onion-juice % tsp. salt Yolk of one egg
Cook this with the app: pantry check, scaling, and the assistant.