vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Patience Cake
From The Hotel St. Francis cook book, 1919
Serves 10
Presented as published in 1919. 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
373Calories
10 gProtein
72 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein10 g
Carbohydrates72 g
Fiber0 g
Sugars45 g
Total Fat5.3 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium73 mg
Potassium116 mg
Calcium35 mg
Iron2.8 mg
Magnesium15 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate78 mcg
Choline147 mg
Caffeine0 mg
Water42 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 161. The excerpt below is the record exactly as published.
atience (cake). Beat ten whites of eggs until firm, then add one pounc* of powdered sugar, three quarters of a pound of flour, and some vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.