vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Angel Cake
From Royal Victoria cook book, 1900
Serves 2
MRS. SISSONS
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
697Calories
38 gProtein
77 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories697 kcal
Protein38 g
Carbohydrates77 g
Fiber0 g
Sugars26 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium358 mg
Potassium837 mg
Calcium153 mg
Iron8 mg
Magnesium47 mg
Phosphorus563 mg
Zinc3.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.4 mg
Folate218 mcg
Choline735 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 56. The excerpt below is the record exactly as published.
ANGEL CAKE.—Whites of 10 eggs, beaten stiff on a platter; then add 1 teaspoon cream tartar, beat this in with whites. Have sifted 14 cups granulated sugar, add this slowly to the eggs; 1 cup of flour that has been sifted 4 or 5 times, sift this carefully into the previous mixture, fetch- ing it slowly ; last, a teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.