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Patience Cake
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
The cake may be made in several colors and flavors.
Presented as published in 1907. 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
523Calories
10 gProtein
120 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein10 g
Carbohydrates120 g
Fiber0 g
Sugars74 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium79 mg
Calcium12 mg
Iron3.2 mg
Magnesium15 mg
Phosphorus61 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.8 mg
Folate91 mcg
Choline0 mg
Caffeine0 mg
Water40 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 50. The excerpt below is the record exactly as published.
PATIENCE CAKE. 2 lbs. icing sugar, i pt. white of eggs, r}i lb. flour, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.