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Farina Pudding
From Dora's cook book, 1888
Serves 2
Presented as published in 1888. 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
468Calories
25 gProtein
45 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein25 g
Carbohydrates45 g
Fiber1.3 g
Sugars32 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol244 mg
Sodium280 mg
Potassium922 mg
Calcium753 mg
Iron6.6 mg
Magnesium76 mg
Phosphorus645 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C0.3 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B123.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)2.9 mg
Folate44 mcg
Choline239 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 44. The excerpt below is the record exactly as published.
FARINA PUDDING. One quart milk, three tablespoonfuls farina, and two egos ; put the eggs, milk and some raisins on together and let them seald, then add the farina and let it cook twenty minutes, Sweeten and flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.