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Farina-Dumpling Soup
From The art of German cooking and baking, 1922
Serves 6
Some chopped parsley in the soup is very good.
Presented as published in 1922. 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
7Calories
0 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories6.7 kcal
Protein0.2 g
Carbohydrates1.2 g
Fiber0.1 g
Sugars0.2 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol2 mg
Sodium197 mg
Potassium5.6 mg
Calcium12 mg
Iron0.5 mg
Magnesium1 mg
Phosphorus5.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7.7 mcg
Choline0.7 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 2. The excerpt below is the record exactly as published.
FARINA-DUMPLING SOUP. Quantity for 6 Persons. Vz pt. milk 1 tsp. of butter 4 tbsps. fine farina % tsp. of salt 1 egg 1 pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.