Farina Cakes
From Lillian Massey school recipes, 1913
The mixture may be allowed to cool in shallow pan. When cold, cut in shapes, dip in crumbs, egg and crumbs and sauté. Serve hot or cold, with jelly.
Presented as published in 1913. 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
533Calories
18 gProtein
81 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein18 g
Carbohydrates81 g
Fiber0.5 g
Sugars74 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol77 mg
Sodium1373 mg
Potassium756 mg
Calcium682 mg
Iron3.8 mg
Magnesium64 mg
Phosphorus530 mg
Zinc2.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A164 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2 mg
Folate16 mcg
Choline104 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 57. The excerpt below is the record exactly as published.
FARINA CAKES. z c. milk. 4 tbsp. sugar. 1 tbsp. farina. Salt. 1 tsp. egg
Cook this with the app: pantry check, scaling, and the assistant.