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Farina Dumplings for Soup
From European and American cuisine, 1914
Serves 1
Presented as published in 1914. 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
338Calories
20 gProtein
31 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories338 kcal
Protein20 g
Carbohydrates31 g
Fiber1.5 g
Sugars6.4 g
Total Fat20 g
Saturated Fat5.6 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol402 mg
Sodium813 mg
Potassium375 mg
Calcium443 mg
Iron13 mg
Magnesium43 mg
Phosphorus407 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.7 mg
Folate87 mcg
Choline323 mg
Caffeine0 mg
Water188 g
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 57. The excerpt below is the record exactly as published.
Farina Dumplings for Soup. — Place a small sancepan with Vt cnpf al milk oyer the fire ; add Yg tablespoonf ul butter ; as soon as it boils add 3 tablespoonf uls farina, stir and cook till it forms into a smooth paste and loosens from bottom of saucepan. Bemove from the fire, tnm the paste into a bowl, and when nearly cold mix it with the yolks of 2 eggs ; season with Y4 teaspoonf ul salt, Y4 tea- spoonfnl nutmeg
Cook this with the app: pantry check, scaling, and the assistant.