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Farina Cake
From The Cook County cook book, 1912
Serves 8
Submitted by Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
Presented as published in 1912. 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
309Calories
8 gProtein
62 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein7.8 g
Carbohydrates62 g
Fiber1.4 g
Sugars38 g
Total Fat3.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol116 mg
Sodium144 mg
Potassium94 mg
Calcium285 mg
Iron12 mg
Magnesium19 mg
Phosphorus157 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A50 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate55 mcg
Choline99 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 373. The excerpt below is the record exactly as published.
FARINA CAKE. — Beat 5 eggs separate; add ly^ cups sugar, 1^ cups farina, 1 teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.