Molded Farina

Name: Molded Farina
Ingredients: Farina to be used cold may be cooked in the same manner as before described; two or three tablespoonfuls of sugar; dressing of the juice of grapes or other fruit; whipped cream flavored with lemon; mock cream flavored with cocoanut

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

730Calories

20 gProtein

154 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories730 kcal

Protein20 g

Carbohydrates154 g

Fiber7.4 g

Sugars26 g

Total Fat2.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium218 mg

Potassium270 mg

Calcium1252 mg

Iron59 mg

Magnesium79 mg

Phosphorus444 mg

Zinc2.3 mg

Copper0.4 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K0 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1 mg

Niacin (B3)24 mg

Folate213 mcg

Choline41 mg

Caffeine0 mg

Water20 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 11. The excerpt below is the record exactly as published.

Molded Farinat — Farina to be used cold may be cooked in the same manner as before described, with two or three table- spoonfuls of sugar added at the same time with the farina, and when done, molded in cups previously wet with cold water. Serve with a dressing of the juice of grapes or other fruit, whipped cream flavored with lemon, or mock cream flavored with cocoanut

Cook this with the app: pantry check, scaling, and the assistant.