Patience
From The Carbon County cook book, 1926
Presented as published in 1926. 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
3426Calories
18 gProtein
827 gCarbs
20 gFat
Full nutrition (30 nutrients)
Calories3426 kcal
Protein18 g
Carbohydrates827 g
Sugars829 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol66 mg
Sodium216 mg
Potassium839 mg
Calcium682 mg
Iron0.4 mg
Magnesium68 mg
Phosphorus554 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.3 mcg
Vitamin A175 mcg
Vitamin E0.3 mg
Vitamin B60.3 mg
Vitamin B123 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline98 mg
Water483 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.
Patience. 1 cup sugar, 214 cups milk. Let boil until sugar is all dissolved. Strain into another kettle and add 3 cups sugar
Cook this with the app: pantry check, scaling, and the assistant.