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Farina Pudding
From The household cook book, 1902
Serves 4
This is a good dessert for hot weather, particularly relished by invalids and children.
Presented as published in 1902. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium588 mg
Potassium0.1 mg
Calcium24 mg
Iron0 mg
Magnesium4.7 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 251. The excerpt below is the record exactly as published.
FARINA PUDDING — Boil a quart of milk and water, half and half; add a level teaspoon of salt, then slowly sprinkle in farina until it is a thin mush; turn into sm'all cups or molds to harden. Serv(^ cold, one to each person, with sugar and cream, or any favorite liquid pudding sauce.
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