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Hot Farina Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Presented as published in 1887. 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
372Calories
18 gProtein
39 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories372 kcal
Protein18 g
Carbohydrates39 g
Fiber0.9 g
Sugars24 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol58 mg
Sodium1379 mg
Potassium765 mg
Calcium757 mg
Iron7.4 mg
Magnesium68 mg
Phosphorus548 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.5 mg
Folate27 mcg
Choline92 mg
Caffeine0 mg
Water432 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 316. The excerpt below is the record exactly as published.
Hot Farina Pudding. Use one quart of milk, four heaping table-spoonfuls of farina, and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.