Period Farina Pudding

[Anna Elizabeth Henry]

And a Victorian jelly mould would be like the below -



This was a popular invalid food during the Civil and this particular recipe comes from The Hospital Steward's Manual by Joseph Woodward - 1862 -

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Boil 3 pints of milk, into which, while boiling, sprinkle slowly one-quarter of a pound of farina (Hecker's farina). Continue the boiling three-quarters of an hour. Turn into a jelly-mould, and place it on ice or in cold water to stiffen. It may be eaten with pulverized sugar. The boiling should be conducted in a double boiler, or in a saucepan set into a pan of water to boil in such way that the bottom of the saucepan does not touch the bottom of the pan: this is to avoid burning.​

​

There are modern variations of this which are far more palatable here -

https://www.epicurious.com/recipes/food/views/farina-pudding-with-fresh-fruit-13133
https://www.rachaelraymag.com/recipe/vanilla-farina-pudding

The selection was from an auction of Victorian moulds from Christie's

 

[Legion Para]

 

[mofederal]

This sounds pretty good, I would like to try it. I like farina.

 

[donna]

I always loved farina. My Grandma made it for us for breakfast.

 

[Belle Montgomery]

And a Victorian jelly mould would be like the below -



This was a popular invalid food during the Civil and this particular recipe comes from The Hospital Steward's Manual by Joseph Woodward - 1862 -

​

Boil 3 pints of milk, into which, while boiling, sprinkle slowly one-quarter of a pound of farina (Hecker's farina). Continue the boiling three-quarters of an hour. Turn into a jelly-mould, and place it on ice or in cold water to stiffen. It may be eaten with pulverized sugar. The boiling should be conducted in a double boiler, or in a saucepan set into a pan of water to boil in such way that the bottom of the saucepan does not touch the bottom of the pan: this is to avoid burning.​

​

There are modern variations of this which are far more palatable here -

https://www.epicurious.com/recipes/food/views/farina-pudding-with-fresh-fruit-13133
https://www.rachaelraymag.com/recipe/vanilla-farina-pudding

The selection was from an auction of Victorian moulds from Christie's

Yum! Pablum Jello!

 

[donna]

I meant to say I just love the molds. I have many molds as collect them.

 

[Shalom Hobbitess]

I meant to say I just love the molds. I have many molds as collect them.

I'd love to collect the Victorian molds pictured! But jello molds fit my budget better. No cool lions, but I have some nice fishies, and one with pretty roses. And a tall tiered one that looks like a couple of these.

I keep thinking about doing farina pudding in a jello mold but it sounds so boring. Although that Rachel Ray recipe is tempting me. I do like farina soup.

Farina Soup

3 Tbs shortening (I need to try it with bacon grease...)
1 cup farina
6 cups stock or canned consommé
1/2 tsp freshly ground pepper

Melt shortening in a skillet. Add the farina. Cook over low heat until browned, stirring constantly.

Bring stock to boil in a saucepan. Add farina, stirring constantly. Add the pepper. Cook over low heat for 5 minutes. Correct seasonings.

 

[donna]

Another thread on Farina. This one is from Anna Elizabeth.