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Fried Farina as Dessert
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
353Calories
13 gProtein
65 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein13 g
Carbohydrates65 g
Fiber3.7 g
Sugars0.6 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat1 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol93 mg
Sodium145 mg
Potassium169 mg
Calcium640 mg
Iron30 mg
Magnesium43 mg
Phosphorus271 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.6 mg
Vitamin K0.1 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate118 mcg
Choline94 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 429. The excerpt below is the record exactly as published.
Fried Farina as Dessert {Farine frite, comme Dessert) Cook the farina, put on a platter. When cold, cut in any shape desired, dip in egg, fry in very hot fat. Serve with cream, butter, sugar, or different kinds of preserves
Cook this with the app: pantry check, scaling, and the assistant.