Patent Flour
From Carolina cookery from Quaker kitchens, 1924
Mrs. Norman Fidler.
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
16967Calories
494 gProtein
3593 gCarbs
67 gFat
Full nutrition (33 nutrients)
Calories16967 kcal
Protein494 g
Carbohydrates3593 g
Fiber0.3 g
Sugars0 g
Total Fat67 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium644889 mg
Potassium29557 mg
Calcium873 mg
Iron260 mg
Magnesium1214 mg
Phosphorus4906 mg
Zinc33 mg
Copper7.3 mg
Manganese35 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)43 mg
Riboflavin (B2)20 mg
Niacin (B3)306 mg
Folate7257 mcg
Choline0 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 20. The excerpt below is the record exactly as published.
PATENT FLOUR 10 lbs. flour 5 oz. cream of tartar 83 oz. carbonate of soda
Cook this with the app: pantry check, scaling, and the assistant.