Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
341
Calories
14g
Protein
26g
Fat
14g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful of boiling water
- two cupfuls of milk
- one tablespoon- ful of hard butter
- two eggs
- nutmeg
Directions
1
One cupful of boiling water, sift in farina while boiling until a thick paste, take it from the fire and stir a few moments quite fast, then add one tablespoon- ful of hard butter, two eggs and a little nutmeg ; butter the dish and pour this in with two cupfuls of milk ; bake until done; serve cold with cream.
By Chippewa Falls, Wis. Episcopal church. Ladies aid society. [from old catalog] ·
Recipe sourced from
internet_archive