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Angel Cake
From Boston Cooking-School cook book, 1896
Serves 1
Cocoa Angel Cake: Sift 1/4 cup dry cocoa with flour and sugar.
Presented as published in 1896. 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
778Calories
35 gProtein
152 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories778 kcal
Protein35 g
Carbohydrates152 g
Fiber2 g
Sugars51 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium589 mg
Potassium937 mg
Calcium18 mg
Iron8.9 mg
Magnesium20 mg
Phosphorus101 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.1 mg
Folate220 mcg
Choline12 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 270. The excerpt below is the record exactly as published.
ANGEL CAKE 1 cup egg whites (8 or 10) \4 teaspoon salt 14 cups fine granulated sugar, sifted 4% teaspoon almond extract 1 teaspoon cream of tartar 1 teaspoon vanilla 1 cup cake flour
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