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Farina Soup
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
437Calories
16 gProtein
55 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories437 kcal
Protein16 g
Carbohydrates55 g
Fiber3.5 g
Sugars0.6 g
Total Fat16 g
Saturated Fat7.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol302 mg
Sodium1259 mg
Potassium222 mg
Calcium364 mg
Iron25 mg
Magnesium34 mg
Phosphorus250 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7 mg
Folate126 mcg
Choline232 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 8. The excerpt below is the record exactly as published.
Farina Soup. One pint of new milk, 1 pint of boiling water, 4 tablespoons of farina, % teaspoon salt. Sprinkle farina into boiling water gradual- ly ; cover and let it boil slowly 30 minutes, then add milk. Beat yolks of 3 eggs light, add 3 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.