Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Farina Jelly
From The Cook County cook book, 1912
Serves 1
Serve with plain or whipped cream.
A modern interpretation · AI-generated from the original record
Ingredients
- Heat 1 pt. milk
- 4 tablespoons of farina
- 1 saltspoon of salt
Method
Heat milk in a double boiler, sprinkle in farina slowly, add salt.
Stir until thickens, then boil without stirring for 30 minutes.
Turn into small moulds to cool.
Nutrition per serving
451Calories
21 gProtein
55 gCarbs
16 gFat
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 2. The excerpt below is the record exactly as published.
FARINA JELLY.— Heat 1 pt. milk in a double boiler; when hot sprinkle 4 tablespoons of farina in slowly, add 1 saltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.