Angel Cake
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Invert pan on two cups until cake is cold.
Presented as published in 1909. 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
1646Calories
14 gProtein
401 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1646 kcal
Protein14 g
Carbohydrates401 g
Fiber0 g
Sugars302 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.5 mg
Potassium988 mg
Calcium28 mg
Iron7.4 mg
Magnesium35 mg
Phosphorus136 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 19. The excerpt below is the record exactly as published.
ANGEL CAKE. To one cupful of sifted flour, add one teaspoonful cream of tartar and sift four times. Now add one and one-half cup of sifted granulated sugar, one teaspoonful of vanilla and fold in the whites of eleven eggs
Cook this with the app: pantry check, scaling, and the assistant.