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Farina Jelly
From The Cook County cook book, 1912
Serves 1
Serve with plain or whipped cream.
Presented as published in 1912. 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
451Calories
21 gProtein
55 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein21 g
Carbohydrates55 g
Fiber1.8 g
Sugars24 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium9940 mg
Potassium800 mg
Calcium918 mg
Iron15 mg
Magnesium78 mg
Phosphorus603 mg
Zinc2.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)6.5 mg
Folate53 mcg
Choline97 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 2. The excerpt below is the record exactly as published.
FARINA JELLY.— Heat 1 pt. milk in a double boiler; when hot sprinkle 4 tablespoons of farina in slowly, add 1 saltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.