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Angel Cake

Name: Angel Cake
Yield: 3 servings
Ingredients: 1 cup sifted flour; Whites of 8 to 10 eggs; 1 1/2 cups sifted sugar; Pinch of salt; 1/2 teaspoon cream of tartar

From The Institute cook book, 1913

Serves 3

Presented as published in 1913. 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

733Calories

21 gProtein

134 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories733 kcal

Protein21 g

Carbohydrates134 g

Fiber0 g

Sugars101 g

Total Fat14 g

Saturated Fat4.2 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol496 mg

Sodium192 mg

Potassium377 mg

Calcium84 mg

Iron4.8 mg

Magnesium27 mg

Phosphorus309 mg

Zinc2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D2.7 mcg

Vitamin C0 mg

Vitamin A213 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.9 mg

Folate130 mcg

Choline392 mg

Caffeine0 mg

Water106 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 166. The excerpt below is the record exactly as published.

ANGEL CAKE 1 cup sifted flour Whites of 8 to 10 eggs IVi cups sifted sugar Pinch of salt 1/2 teaspoon cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.