vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Angel Cake
From The new practical housekeeping, 1890
Serves 1
Invert pan to cool and frost with vanilla or almond icing.
Presented as published in 1890. 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
592Calories
67 gProtein
74 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories592 kcal
Protein67 g
Carbohydrates74 g
Fiber0 g
Sugars38 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium847 mg
Calcium6 mg
Iron1.6 mg
Magnesium7.4 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water523 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 47. The excerpt below is the record exactly as published.
Angel Cake, — ^Whites twelve eggs, one and one-half tumblers sifted powdered sugar, one tumbler sifted flour, one teaspoon each vanilla and cream tartar. The tumblers for meas- uring should hold two and one-fourth gills. Beat eggs in a bowl to as fine a froth as possible and add one-half tumbler sifted sugar, gradually beating in ^^^^„ two tablespoons at a time, and stir into this mix^ AngTcake pIT ture the teaspoon vanilla ;
Cook this with the app: pantry check, scaling, and the assistant.