vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Angel Cake
From The Times cook book, no. 2, 1905
Serves 2
If properly made, this cake will not be tough nor tasteless.
Presented as published in 1905. 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
791Calories
21 gProtein
178 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories791 kcal
Protein21 g
Carbohydrates178 g
Fiber0 g
Sugars125 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.1 mg
Potassium289 mg
Calcium13 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 71. The excerpt below is the record exactly as published.
ANGEL CAKE. Mrs. W. H. Har- mon, No. 158 North Daly street, Los Angeles. —Take whites of nine fresh eggs, one and one-fourth cups sifted granulated sugar, one cup sifted flour, one-half teaspoon cream of tartar, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.