vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Angel Cake
From The national course in home economics, 1917
Serves 2
Ensure the oven is at a moderate temperature.
Presented as published in 1917. 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
957Calories
35 gProtein
152 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories957 kcal
Protein35 g
Carbohydrates152 g
Fiber0 g
Sugars101 g
Total Fat24 g
Saturated Fat7.2 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.1 g
Cholesterol925 mg
Sodium5378 mg
Potassium389 mg
Calcium255 mg
Iron7.6 mg
Magnesium44 mg
Phosphorus530 mg
Zinc3.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A405 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.2 mg
Niacin (B3)4.2 mg
Folate260 mcg
Choline754 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.
ANQEL CAKE. Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup of flour sifted five times before measuring, one teaspoonful of baking-powder, a dash of salt
Cook this with the app: pantry check, scaling, and the assistant.