Farina Dumplings
From The royal baker and pastry cook, 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
2653Calories
108 gProtein
430 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories2653 kcal
Protein108 g
Carbohydrates430 g
Fiber12 g
Sugars49 g
Total Fat64 g
Saturated Fat23 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.7 g
Omega-30.3 g
Cholesterol706 mg
Sodium1378 mg
Potassium2414 mg
Calcium3752 mg
Iron111 mg
Magnesium324 mg
Phosphorus2793 mg
Zinc11 mg
Copper1 mg
Manganese5.4 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E3 mg
Vitamin K0.5 mcg
Vitamin B62.3 mg
Vitamin B126.6 mcg
Thiamin (B1)5.6 mg
Riboflavin (B2)4.6 mg
Niacin (B3)55 mg
Folate776 mcg
Choline680 mg
Caffeine0 mg
Water1029 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 44. The excerpt below is the record exactly as published.
Farina Dumplings. — 1 quart milk, 10 ounces farina, 3 eggs, 114 teaspoons Royal Baking Powder, a tablespoon fresh butter, 14 pound flour.
Cook this with the app: pantry check, scaling, and the assistant.