Breakfast
Farina
Farina, preserved from Marion Harland’s 1903 cookbook with ingredient cues including in the morning, stir it into boiling water, slightly salted, and cook half an hour, .
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- In the morning, stir it into boiling water, slightly salted, and cook half an hour, stirring up well from the bottom.
- The soaked cereal is cooked for five minutes after the boil begins, and the bubbling pot, closely covered, is set immediately in a nest made by hollowing out the hay with which a box is packed.
- The hay is pressed closely all around the pot, an old quilt is spread over all and the whole left untouched for five, six or ten hours.
Historical transcription
Source method
- 1
A good, inexpensive cereal, which seldom appears upon the breakfast table. Yet it should have honorable mention.
- 2
Soak overnight. In the morning, stir it into boiling water, slightly salted, and cook half an hour, stirring up well from the bottom.
- 3
Each patented breakfast cereal has its champion. It would be invidious to name any of them here. Nearly all are founded upon wheat, corn, rye, barley or rice. Each is accompanied by full directions for the preparations of the same for the table.
- 4
Oatmeal, rice, mush, farina—any of the cereals that must be cooked before they are eaten—are delicious and nutritious when committed to the “hay-store” of which we are hearing so much.
- 5
The soaked cereal is cooked for five minutes after the boil begins, and the bubbling pot, closely covered, is set immediately in a nest made by hollowing out the hay with which a box is packed. The hay is pressed closely all around the pot, an old quilt is spread over all and the whole left untouched for five, six or ten hours. The cereal will be hot when served, and tender beyond compare.
- 6
Beginning with the most important and difficult form of bread-making, I offer three methods of preparing and baking the wholesome home-made loaf, fondly recollected by those whose early lives were spent in regions where bakers’ sawdusty cubes and parallelograms were not delivered at the back door in lieu of the genuine staff of life.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.