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Farina 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
90Calories
3 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein2.9 g
Carbohydrates18 g
Fiber1.1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium31 mg
Potassium38 mg
Calcium178 mg
Iron8.4 mg
Magnesium11 mg
Phosphorus63 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate30 mcg
Choline5.8 mg
Caffeine0 mg
Water2.8 g
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
Cook this with the app: pantry check, scaling, and the assistant.