Farina Croquettes

Name: Farina Croquettes
Ingredients: ne-fourth cup of farina; the yolks of two eggs; one-half teaspoon of salt; a dash of pepper; olie tablespoon of fine chopped parsley

From The home science cook book, 1902

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

332Calories

13 gProtein

50 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories332 kcal

Protein13 g

Carbohydrates50 g

Fiber8.3 g

Sugars0.6 g

Total Fat10 g

Saturated Fat3.7 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol367 mg

Sodium1245 mg

Potassium462 mg

Calcium474 mg

Iron18 mg

Magnesium66 mg

Phosphorus286 mg

Zinc1.7 mg

Copper0.5 mg

Manganese3.8 mg

Vitamin D1.8 mcg

Vitamin C5.9 mg

Vitamin A155 mcg

Vitamin E1.3 mg

Vitamin K114 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)6.4 mg

Folate114 mcg

Choline292 mg

Caffeine0 mg

Water30 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 44. The excerpt below is the record exactly as published.

ne-fourth cup of farina, stir till it thickens, then remove from the fire, add the yolks of two eggs well beaten, one-half teaspoon of salt, a dash of pepper, olie tablespoon of fine chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.