Farina Custard
From Every-day dishes and every-day work, 1897
Serve cold.
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
904Calories
47 gProtein
87 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories904 kcal
Protein47 g
Carbohydrates87 g
Fiber0.9 g
Sugars72 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.1 g
Omega-30.2 g
Cholesterol489 mg
Sodium540 mg
Potassium1634 mg
Calcium1412 mg
Iron9.1 mg
Magnesium138 mg
Phosphorus1238 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.6 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.9 mg
Niacin (B3)4.1 mg
Folate74 mcg
Choline473 mg
Caffeine0 mg
Water937 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 75. The excerpt below is the record exactly as published.
Farina Custard. — Flavor a quart of milk with cocoanut. Cook two tablespoonfuls of farina in the flavored milk for twenty minutes, in a double boiler ; then set aside to cool. When nearly cold, add two tablespoonfuls of sugar and the well-beaten yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.