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Mush, Farina
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
780Calories
28 gProtein
140 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein28 g
Carbohydrates140 g
Fiber7.4 g
Sugars13 g
Total Fat10 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol29 mg
Sodium316 mg
Potassium635 mg
Calcium1575 mg
Iron59 mg
Magnesium113 mg
Phosphorus690 mg
Zinc3.3 mg
Copper0.4 mg
Manganese2.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.3 mg
Niacin (B3)24 mg
Folate213 mcg
Choline84 mg
Caffeine0 mg
Water471 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 305. The excerpt below is the record exactly as published.
Mush, Farina. — One or two table- spoonfuls of farina stirred into one cupful of boiling salted water in a double boiler. Boil fifteen minutes, then add a cupful of milk with a little sugar
Cook this with the app: pantry check, scaling, and the assistant.