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Farina Pudding with Sauce
From The home cook book, 1905
Serves 8
Bake in a slow oven.
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
252Calories
6 gProtein
36 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein6 g
Carbohydrates36 g
Fiber1.7 g
Sugars21 g
Total Fat14 g
Saturated Fat0.8 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol85 mg
Sodium48 mg
Potassium181 mg
Calcium117 mg
Iron4.6 mg
Magnesium24 mg
Phosphorus138 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate27 mcg
Choline56 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 149. The excerpt below is the record exactly as published.
FARINA PUDDING WITH SAUCE Beat the yolks of three eggs till thick and lemon-colored. Add gradually half a cup of sugar, a third of a cup of soft breadcrumbs, and a scant half cup of farina. Fold in the whites of three eggs beaten stiff and half a cup of nut meat broken in pieces. Bake in three-layer cake tins in a slow oven for half an hour and put together with this creamy sauce. Cream a fourth of a cup of butter, add gradually half a cup of powdered sugar, two tablespoons of milk, drop by drop, and one tablespoon of brandy, or a teaspoon of vanilla
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