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Farina Pudding
From The national course in home economics, 1917
Serves 3
Presented as published in 1917. 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
853Calories
37 gProtein
52 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein37 g
Carbohydrates52 g
Fiber15 g
Sugars9.4 g
Total Fat61 g
Saturated Fat5.4 g
Monounsaturated Fat37 g
Polyunsaturated Fat15 g
Omega-30 g
Cholesterol127 mg
Sodium85 mg
Potassium922 mg
Calcium533 mg
Iron15 mg
Magnesium323 mg
Phosphorus686 mg
Zinc4.4 mg
Copper1.3 mg
Manganese2.9 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E29 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)8.1 mg
Folate101 mcg
Choline164 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 192. The excerpt below is the record exactly as published.
FARINA PUDDING. To one and one-half cupfuls of boiling milk add one-half cupful of farina and cook seven or eight minutes. Rub together a teaspoonful of butter and one tablespoonful of sugar. Add the yolks of two eggs and one dozen blanched almonds. Then add the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.