Farina with Fig Sauce
From Every-day dishes and every-day work, 1897
Serve with or without cream.
Presented as published in 1897. 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
215Calories
2 gProtein
56 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein1.7 g
Carbohydrates56 g
Fiber6.5 g
Sugars49 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium17 mg
Potassium526 mg
Calcium93 mg
Iron0.8 mg
Magnesium43 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A16 mcg
Vitamin E0.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline11 mg
Caffeine0 mg
Water650 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 10. The excerpt below is the record exactly as published.
Farina with Fig Sauce. — Cook the farina as in the foregoing recipe, and serve hot with a fig sauce prepared as follows : — Carefully look over, wash, and chop or cut fine, enough good figs to make a cupful. Stew in a pint of water, to which has been added a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.