Patience
From The new practical cookery guide, 1913
Presented as published in 1913. 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
8369Calories
70 gProtein
1985 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories8369 kcal
Protein70 g
Carbohydrates1985 g
Fiber0 g
Sugars1812 g
Total Fat48 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol1488 mg
Sodium588 mg
Potassium910 mg
Calcium281 mg
Iron9.9 mg
Magnesium104 mg
Phosphorus1023 mg
Zinc7 mg
Copper0.8 mg
Manganese1.6 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)2.5 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water332 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 181. The excerpt below is the record exactly as published.
Patience — 41b. fine sugar, ^lb. pastry flour mixed with a little cream, vanilla, and eight whisked whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.