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German Farina Pudding
From Around-the-world cook book, 1913
Serves 3
Presented as published in 1913. 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
534Calories
25 gProtein
64 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein25 g
Carbohydrates64 g
Fiber3.2 g
Sugars34 g
Total Fat20 g
Saturated Fat8.4 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol287 mg
Sodium3499 mg
Potassium725 mg
Calcium731 mg
Iron14 mg
Magnesium81 mg
Phosphorus586 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.5 mcg
Vitamin C18 mg
Vitamin A211 mcg
Vitamin E2.4 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)5.8 mg
Folate83 mcg
Choline267 mg
Caffeine0 mg
Water372 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 78. The excerpt below is the record exactly as published.
GERMAN FARINA PUDDING Farina, 4 ounces. Milk, 1 quart. Chopped almonds, 2 tablespoons, Grated rind of 1 lemon, Eggs, 4, Sugar, 4 tablespoons. Almond extract, 1 teaspoon, Salt, 1 salt-spoon
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