Patience
From Anson County cook book, 1928
Recipe by Mrs. Fred Helms, Albemarle, N. C.
Presented as published in 1928. 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
2724Calories
16 gProtein
665 gCarbs
22 gFat
Full nutrition (31 nutrients)
Calories2724 kcal
Protein16 g
Carbohydrates665 g
Sugars614 g
Total Fat22 g
Saturated Fat4.8 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol61 mg
Sodium110 mg
Potassium1112 mg
Calcium322 mg
Iron1.5 mg
Magnesium70 mg
Phosphorus446 mg
Zinc1.6 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C21 mg
Vitamin A118 mcg
Vitamin E0.1 mg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.8 mg
Folate78 mcg
Choline43 mg
Water226 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 52. The excerpt below is the record exactly as published.
PATIENCE 2 cups sugar xh cup nuts (chopped fine) 1 cup milk 1 teaspoon Sauer's vanilla 1 tablespoon butter 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.