Recipes > Rice, Cereals, Grains > Farina > Farina Gruel

Farina Gruel


  • 1 ounce of farina
  • 1 pint of boiling water
  • 1/2 pint of milk
  • sugar


Stir the farina into the boiling water, and boil it down one half, using a farina kettle, or stirring occasionally to prevent burning, then add the milk, boil up once, and sweeten to taste. Use warm. Farina is a preparation of the inner portion of the finest wheat, freed from bran, and floury dust; it contains an excess of nitrogenous, or flesh-forming material, readily absorbs milk or water in the process of cooking, is quickly affected by the action of the gastric juices; and is far superior as a food to sago, arrowroot, tapioca, and corn starch.


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The Cooking Manual of Practical Directions for Economical Every-Day Cookery (1877).

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