vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Angel Cake
From Royal Victoria cook book, 1900
Serves 12
Stir as little as possible after flour is added to avoid tough cake.
Presented as published in 1900. 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
1002Calories
6 gProtein
242 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1002 kcal
Protein6.4 g
Carbohydrates242 g
Fiber0 g
Sugars234 g
Total Fat4.9 g
Saturated Fat1.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol155 mg
Sodium62 mg
Potassium110 mg
Calcium28 mg
Iron1.4 mg
Magnesium8.5 mg
Phosphorus94 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A67 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate36 mcg
Choline123 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 51. The excerpt below is the record exactly as published.
ANGEL CAKE.—Whites of 10 egos, 14 cups sifted granulated sugar, 1 cup sifted flour, $ teaspoon cream tartar. a pinch of salt added to eggs before beating
Cook this with the app: pantry check, scaling, and the assistant.