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Farina Pudding
From The economical cook book, 1905
Serves 3
Presented as published in 1905. 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
501Calories
26 gProtein
58 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein26 g
Carbohydrates58 g
Fiber2.5 g
Sugars16 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol297 mg
Sodium291 mg
Potassium670 mg
Calcium855 mg
Iron21 mg
Magnesium73 mg
Phosphorus609 mg
Zinc3 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B122.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8.4 mg
Folate102 mcg
Choline267 mg
Caffeine0 mg
Water344 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 88. The excerpt below is the record exactly as published.
Farina Pudding. One quart of milk boiled, and thickened with farina until ■ stick will stand up in it; when a little cool, stir in butter Uie PASTRY, PUDDINGS, At. 186 iiie of an egg^ and four eggs beaten light
Cook this with the app: pantry check, scaling, and the assistant.