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Farina Tart Pudding
From The national course in home economics, 1917
Serves 8
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
384Calories
10 gProtein
41 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories384 kcal
Protein10 g
Carbohydrates41 g
Fiber2.2 g
Sugars25 g
Total Fat20 g
Saturated Fat1.8 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium138 mg
Potassium146 mg
Calcium208 mg
Iron6.3 mg
Magnesium48 mg
Phosphorus169 mg
Zinc1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate20 mcg
Choline3.8 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 8 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 TART PUDDING. One cupful of sugar, the whites of six eggs, one-quarter of a cupful of zwiebach (German toast), three-quarters of a cupful of farina. If you do 268 PUDDINGS AND PUDDING SAUCES. not wish the toasted bread substitute a full cupful of farina. Add one- half pound of shelled walnuts, two teaspoonfuls of baking-powder
Cook this with the app: pantry check, scaling, and the assistant.