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Farina Blanc Mange
From The household cook book, 1902
Serves 2
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
391Calories
19 gProtein
43 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories391 kcal
Protein19 g
Carbohydrates43 g
Fiber1.2 g
Sugars24 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium219 mg
Potassium773 mg
Calcium795 mg
Iron9.2 mg
Magnesium70 mg
Phosphorus562 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.3 mg
Folate33 mcg
Choline93 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 301. The excerpt below is the record exactly as published.
FARINA BLANC MANGE — Mix 5 tablespoons of farina in a little cold water, add a pinch of salt, and stir it into 1 quart of boil- ing mi
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