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Angel Cake
From The home cook book, 1905
Serves 2
Bake until light brown.
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
516Calories
36 gProtein
29 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein36 g
Carbohydrates29 g
Fiber0 g
Sugars17 g
Total Fat26 g
Saturated Fat8.6 g
Monounsaturated Fat10 g
Polyunsaturated Fat5.3 g
Omega-30.1 g
Cholesterol1023 mg
Sodium393 mg
Potassium806 mg
Calcium157 mg
Iron5.6 mg
Magnesium37 mg
Phosphorus558 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E2.9 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1.1 mg
Folate149 mcg
Choline809 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 166. The excerpt below is the record exactly as published.
ANGEL CAKE Beat to a very stiff froth the whites of eleven eggs. To this add a tumbler of white sugar and about two teaspoons of vanilla to taste. Mix one scant even teaspoon of cream of tartar into one tumbler of flour
Cook this with the app: pantry check, scaling, and the assistant.