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Farina Mold
From Vegetarian Cook Book, 1904
Serves 2
Presented as published in 1904. 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
579Calories
21 gProtein
88 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein21 g
Carbohydrates88 g
Fiber1.8 g
Sugars57 g
Total Fat16 g
Saturated Fat9.2 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol58 mg
Sodium5090 mg
Potassium800 mg
Calcium916 mg
Iron15 mg
Magnesium78 mg
Phosphorus603 mg
Zinc2.6 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
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 52. The excerpt below is the record exactly as published.
FARINA MOLD Milk, 1 quart. Sugar, 1-3 cup. Farina, % cup. Salt.
Cook this with the app: pantry check, scaling, and the assistant.