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Farina Balls
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
364Calories
22 gProtein
23 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein22 g
Carbohydrates23 g
Fiber0 g
Sugars24 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol260 mg
Sodium257 mg
Potassium801 mg
Calcium628 mg
Iron0.9 mg
Magnesium64 mg
Phosphorus593 mg
Zinc2.7 mg
Copper0 mg
Manganese0 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate24 mcg
Choline234 mg
Caffeine0 mg
Water469 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 521. The excerpt below is the record exactly as published.
Farina Balls, boil quart milk in custard kettle, add salt and tablespoon butter, and thicken with farina. Cook well, and when cold stir one whole egg and one yolk
Cook this with the app: pantry check, scaling, and the assistant.