Angel Cake
From Principles of cooking, 1914
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
1809Calories
45 gProtein
408 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1809 kcal
Protein45 g
Carbohydrates408 g
Fiber0 g
Sugars302 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium592 mg
Potassium989 mg
Calcium28 mg
Iron7.4 mg
Magnesium35 mg
Phosphorus136 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water270 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.
Angel Cake. — Beat one and one fourth cup of egg whites until frothy, add one teaspoon of cream tartar and continue beating until the eggs are stiff and dry. Grad- CEREALS AND LEAVENING AGENTS 133 ually add one and one half cups of rolled and sifted sugar. Sift one cup of flour and one fourth teaspoon of salt four times, and add it to the eggs, being careful not to mix it more than is necessary. Add one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.