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Farina Mush
From The new practical housekeeping, 1890
Serves 4
Add cream for richness.
Presented as published in 1890. 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
158Calories
5 gProtein
32 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories158 kcal
Protein5.1 g
Carbohydrates32 g
Fiber1.8 g
Sugars0.2 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium65 mg
Potassium71 mg
Calcium323 mg
Iron15 mg
Magnesium23 mg
Phosphorus111 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 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)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate53 mcg
Choline10 mg
Caffeine0 mg
Water359 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 401. The excerpt below is the record exactly as published.
Farina Mush, — Stir into three pints boiling water half pint fa* ri
Cook this with the app: pantry check, scaling, and the assistant.