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Angel Cake
From Magnet users cook book, 1920
Serves 1
Presented as published in 1920. 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
757Calories
34 gProtein
155 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories757 kcal
Protein34 g
Carbohydrates155 g
Fiber0 g
Sugars100 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium289 mg
Calcium13 mg
Iron3.6 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water222 g
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 40. The excerpt below is the record exactly as published.
ANGEL CAKE. Whites of 5 eggs, % cup of white sugar, sifted, % cup — of flour, 4% teaspoon of cream of tartar. Cream the eggs and tartar, then the sugar and flour. Gently fold with a knife. Grease the pan—Mrs. J.H. ~— Birkin, Hamilton, Ontario, ars APPLE SAUCE CAKE. One egg, % cup shortening, 3-4 cup sugar, 1 = teaspoon of soda, spice to taste, 1 cup of apple sauce, 1% cup of flour
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