vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Farina for Soup
From European and American cuisine, 1914
Serves 4
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
158Calories
5 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein5.1 g
Carbohydrates32 g
Fiber1.8 g
Sugars0.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium55 mg
Potassium67 mg
Calcium313 mg
Iron15 mg
Magnesium20 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate53 mcg
Choline10 mg
Caffeine0 mg
Water4.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 37. The excerpt below is the record exactly as published.
Farina for Soup. — Put the farina dry in the boiling soup
Cook this with the app: pantry check, scaling, and the assistant.