vegetarianpescatariansoy-freefish-freeshellfish-free
Farina Cake
From Delicacies, 1929
Serves 8
Recipe by Mrs. J. M. McColl.
Presented as published in 1929. 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
307Calories
10 gProtein
32 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein10 g
Carbohydrates32 g
Fiber1.9 g
Sugars14 g
Total Fat15 g
Saturated Fat2.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol140 mg
Sodium225 mg
Potassium161 mg
Calcium170 mg
Iron5.4 mg
Magnesium37 mg
Phosphorus193 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.6 mg
Folate45 mcg
Choline115 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 39. The excerpt below is the record exactly as published.
Farina Cake 6 eggs 1 cup bread crumbs \Yz cups sugar Y2 cup Farina 1 cup walnuts 1 tsp baking powder Beat whites and yolks separately, add sugar and bread crumbs to yolks, add walnuts (chopped) Farina, baking pow- der, and a little salt. Last fold in whites of eggs. Use wax paper and bake in shallow pan. This cake is very fine served as a dessert in sherbet glasses with two teaspoons of any pre- serve put over and whipped cream. — Mrs. J . M . McColl. -93- Cakes Thursday Club Delicacies Angel Food Cake Eleven or twelve large egg whiles and one tsp salt. Beat until foamy, but not dry. Sift one and one-half cups of sugar five times and 1 cup and 1 tablespoon of flour with 1 tea- spoon cream of tartar five times (Measure after sifting once.) Beat in sugar, half at a time. Add flavoring (vanilla and al- mond) and beat thoroughly. Fold in flour gradually. Bake 45 or 50 minutes. The first 20 minutes in very slow oven, then increase heat, decreasing at last, if necessary. Use Swans- down cake flour. —Mrs. Richard Meredith Bowen. Quick One — Egg Cake Put one egg in measuring cup, fill cup with sweet cream, beat egg and cream very light, add 1 cup sugar, 1 cup flour, sifted twice with 1 teaspoon baking powder. Bake in two layers. Icing. Y cup sour cream 1 cup brown sugar Boil until thick, spread on cake, sprinkle with walnuts. — Mrs. J. M. McColl. Burnt Sugar Cake Burn 2 tablespoons of sugar to a dark brown, add 1 cup of boiling water. Let cool and use for liquid in cake. Cream : \y2 cups sugar
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