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Farina Gruel
From The national course in home economics, 1917
Serves 2
This is very nutritive.
Presented as published in 1917. 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
390Calories
9 gProtein
84 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories390 kcal
Protein8.8 g
Carbohydrates84 g
Fiber5.7 g
Sugars0.5 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium1090 mg
Potassium145 mg
Calcium383 mg
Iron35 mg
Magnesium34 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0 mg
Manganese0.4 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)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)9.4 mg
Folate141 mcg
Choline15 mg
Caffeine0 mg
Water445 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 304. The excerpt below is the record exactly as published.
FARINA QRUEL. This is very nutritive. A nice gruel which strengthens is made by the addition of two tablespoonfuls of farina to a gill of water. Pour very slowly on the mixture a quart of boiling water
Cook this with the app: pantry check, scaling, and the assistant.