Farina with Fresh Fruit
From Every-day dishes and every-day work, 1897
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
832Calories
23 gProtein
179 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein23 g
Carbohydrates179 g
Fiber14 g
Sugars32 g
Total Fat3.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium240 mg
Potassium994 mg
Calcium1265 mg
Iron60 mg
Magnesium132 mg
Phosphorus510 mg
Zinc2.9 mg
Copper0.6 mg
Manganese2.7 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A41 mcg
Vitamin E0.7 mg
Vitamin K5.4 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.1 mg
Niacin (B3)26 mg
Folate252 mcg
Choline55 mg
Caffeine0 mg
Water268 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 Fresh Fruit. — Cook the farina as previously directed. Have some sliced yellow peaches, mellow sweet apples, or bananas, in a dish ; turn the farina over them, stir up lightly with a fork, and serve hot with cream
Cook this with the app: pantry check, scaling, and the assistant.