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Farina Pudding
From Superior cook book, 1905
Serves 3
This pudding is delicious cold.
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
571Calories
25 gProtein
70 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein25 g
Carbohydrates70 g
Fiber2.4 g
Sugars25 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol101 mg
Sodium516 mg
Potassium844 mg
Calcium755 mg
Iron6.2 mg
Magnesium79 mg
Phosphorus608 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)6.1 mg
Folate101 mcg
Choline160 mg
Caffeine0 mg
Water460 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 71. The excerpt below is the record exactly as published.
Farina Pudding. One and one-half qts. of milk, ;> tablespoonfuls uf Farina. Boil milk with a little salt. When boiled, stir in the Farina slowly: let it boil up once or iirlce; take off the lire and when (juite cool add 5 eggs well beaten
Cook this with the app: pantry check, scaling, and the assistant.