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Farina Gruel
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Farina is easily digested and more nutritive for invalids than cornstarch or tapioca.
Presented as published in 1884. 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
165Calories
6 gProtein
25 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein6 g
Carbohydrates25 g
Fiber1.4 g
Sugars6 g
Total Fat4.5 g
Saturated Fat2.4 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol15 mg
Sodium5166 mg
Potassium217 mg
Calcium236 mg
Iron8.4 mg
Magnesium22 mg
Phosphorus142 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate38 mcg
Choline25 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 242. The excerpt below is the record exactly as published.
Farina Gruel. 1 tablespoonful Hecker's farina. I 1 cup boiling water. 1 saltspoonful salt. | 1 cup milk
Cook this with the app: pantry check, scaling, and the assistant.