Patiences
From Perfection in baking, 1895
Presented as published in 1895. 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
6323Calories
104 gProtein
1450 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories6323 kcal
Protein104 g
Carbohydrates1450 g
Fiber12 g
Sugars893 g
Total Fat5.9 g
Saturated Fat0.9 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat2.6 g
Cholesterol0 mg
Sodium34 mg
Potassium775 mg
Calcium107 mg
Iron50 mg
Magnesium112 mg
Phosphorus580 mg
Zinc4.3 mg
Copper1 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)4.9 mg
Niacin (B3)46 mg
Folate1266 mcg
Choline71 mg
Caffeine0 mg
Water493 g
As published
This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 28. The excerpt below is the record exactly as published.
Patiences. Beat one pound of egg white half stiff. Stir into it two pounds of powdered sugar, one and one-half pounds of cake flour, one ounce of vanilla
Cook this with the app: pantry check, scaling, and the assistant.