Farina Dumplings
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
983Calories
39 gProtein
152 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories983 kcal
Protein39 g
Carbohydrates152 g
Fiber7.4 g
Sugars24 g
Total Fat23 g
Saturated Fat9.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol58 mg
Sodium403 mg
Potassium1000 mg
Calcium1851 mg
Iron59 mg
Magnesium137 mg
Phosphorus936 mg
Zinc4.4 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.8 mg
Vitamin K0 mcg
Vitamin B61.1 mg
Vitamin B122.6 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)25 mg
Folate213 mcg
Choline127 mg
Caffeine0 mg
Water458 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 70. The excerpt below is the record exactly as published.
FARINA DUMPLINGS— GERMAN Stir until smooth a cup of farina and a pint of milk. Boil until thick; then remove from fire and add a little salt and the yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.