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Farina Pudding
From The Rural cook book, 1907
Serves 1
A light dessert.
Presented as published in 1907. 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
692Calories
33 gProtein
82 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein33 g
Carbohydrates82 g
Fiber1.2 g
Sugars59 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium945 mg
Potassium1153 mg
Calcium864 mg
Iron11 mg
Magnesium96 mg
Phosphorus784 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D6.7 mcg
Vitamin C44 mg
Vitamin A316 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.7 mg
Vitamin B123.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.4 mg
Folate119 mcg
Choline388 mg
Caffeine0 mg
Water632 g
As published
This recipe was extracted from The Rural cook book (1907), page 43. The excerpt below is the record exactly as published.
Farina Pudding. — Place a double boiler with one pint of milk over the fire; when it boils, sprinkle in two and a half tablespoon fals farina, one-quarter teaspoonful salt and two tablespoon fuls sugar. Cook twenty minutes, then add the beaten whites of two eggs, stir for a few minutes, remove from fire, pour into a mold and set aside to cooL Serve with orange sauce made in following manner: Stir the yoOcs of THE RURAL COOK BOOK. SO two eggs with half cupful sugar to a cream, add half cupful orange juice and one tablespoonful lemon juice
Cook this with the app: pantry check, scaling, and the assistant.