Farina Blancmange
From Every-day dishes and every-day work, 1897
Can flavor with vanilla or lemon rind.
Presented as published in 1897. 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
913Calories
41 gProtein
108 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories913 kcal
Protein41 g
Carbohydrates108 g
Fiber1.8 g
Sugars78 g
Total Fat36 g
Saturated Fat20 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol132 mg
Sodium472 mg
Potassium1713 mg
Calcium1662 mg
Iron15 mg
Magnesium150 mg
Phosphorus1218 mg
Zinc5.2 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A351 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B125.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.8 mg
Niacin (B3)7.2 mg
Folate53 mcg
Choline205 mg
Caffeine0 mg
Water971 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 73. The excerpt below is the record exactly as published.
Farina Blancmange. — Heat a quart of milk, reserving one- half cup, to boiling. Then add two tablespoonfuls of sugar, and four heaping tablespoonfuls of farina
Cook this with the app: pantry check, scaling, and the assistant.