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Angel Cake
From European and American cuisine, 1914
Serves 2
Ice with a mixture of egg white and powdered sugar.
Presented as published in 1914. 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
823Calories
7 gProtein
200 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories823 kcal
Protein6.8 g
Carbohydrates200 g
Fiber0 g
Sugars151 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.2 mg
Potassium494 mg
Calcium14 mg
Iron3.7 mg
Magnesium18 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)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water7.4 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 374. The excerpt below is the record exactly as published.
Angel Cake. — One and a half cup of granulated sugar, the whites of 11 eggs, 1 teaspoonful essence of vanilla, y^ pint flour, 1 teaspoonful cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.