Farina Jelly
From Virginia Cookery-book, 1884
Serves 2
Serve with whipped cream.
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
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 105. The excerpt below is the record exactly as published.
Farina Jelly. Boil one quart of new milk ; while boiling sprinkle in slowly a quarter of a pound of farina ; continue the boil- ing from half an hour to an hour ; season with a teacupf ul of sugar and a teaspoonf ul of vanilla
Cook this with the app: pantry check, scaling, and the assistant.