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Farina Pudding
From The Landmarks club cook book, 1903
Serves 1
Presented as published in 1903. 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
731Calories
31 gProtein
109 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein31 g
Carbohydrates109 g
Fiber4.6 g
Sugars68 g
Total Fat31 g
Saturated Fat6.4 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol775 mg
Sodium343 mg
Potassium485 mg
Calcium453 mg
Iron19 mg
Magnesium52 mg
Phosphorus525 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D4 mcg
Vitamin C53 mg
Vitamin A321 mcg
Vitamin E2.4 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)6.3 mg
Folate158 mcg
Choline603 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 79. The excerpt below is the record exactly as published.
Four tablespoonfuls farina; boil until quite soft. Take it from the fire and add one tablespoonful of butter. Sweeten to taste. When cool heat yolks of four eggs and add to it. Beat the whites with eight tablespoonfuls of powdered sugar and the juice of one lemon
Cook this with the app: pantry check, scaling, and the assistant.