vegetarianpescatariansoy-freefish-freeshellfish-free
Angel Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 3
Loosen the cake around the edge and turn out at once.
Presented as published in 1884. 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
645Calories
24 gProtein
138 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories645 kcal
Protein24 g
Carbohydrates138 g
Fiber0 g
Sugars100 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.7 mg
Potassium327 mg
Calcium9.1 mg
Iron2.5 mg
Magnesium11 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 220. The excerpt below is the record exactly as published.
Angel Cake. - — One cup of flour., measured after one sifting, and then mixed with one teaspoonful of cream of tartar and sifted four times. Beat the %€hites of eleven eggs., with a wire beater or perforated spoon, until stiff and flaky. Add one cup and a half of fine granulated sugar, and beat again ; add one teaspoonful of vanilla or almond
Cook this with the app: pantry check, scaling, and the assistant.