Farmers' Favorite
From Science of food & cookery, 1921
Presented as published in 1921. 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
811Calories
16 gProtein
89 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories811 kcal
Protein16 g
Carbohydrates89 g
Fiber6.3 g
Sugars10 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol121 mg
Sodium96 mg
Potassium739 mg
Calcium154 mg
Iron1.6 mg
Magnesium77 mg
Phosphorus298 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A267 mcg
Vitamin E0.3 mg
Vitamin K7.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline12 mg
Caffeine0 mg
Water277 g
As published
This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 71. The excerpt below is the record exactly as published.
FARMERS' FAVORITE 54 cup rich sour cream J4 cup finely chopped carrot Yi cup macaroni raw iJ/2 cups diced potato I small onion Chopped parsley i stalk celery Salt
Cook this with the app: pantry check, scaling, and the assistant.