vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Angel Cake
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Cake should be very light-colored and delicate.
Presented as published in 1902. 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
534Calories
62 gProtein
66 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories534 kcal
Protein62 g
Carbohydrates66 g
Fiber0 g
Sugars30 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.7 mg
Potassium846 mg
Calcium5.9 mg
Iron1.6 mg
Magnesium7.4 mg
Phosphorus27 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)2.3 mg
Niacin (B3)1.7 mg
Folate40 mcg
Choline0 mg
Caffeine0 mg
Water479 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 186. The excerpt below is the record exactly as published.
The whites of eleven eggs beaten to a stiff froth, one tnm- bler of white sugar, one tumbler of flour, sifted four timee, the last time sifted intò the misture, an even teaspoon of cream of tartar, vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.