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Angel Cake
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
354Calories
8 gProtein
53 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein7.6 g
Carbohydrates53 g
Fiber2.3 g
Sugars37 g
Total Fat13 g
Saturated Fat1.7 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol93 mg
Sodium95 mg
Potassium242 mg
Calcium71 mg
Iron1.9 mg
Magnesium37 mg
Phosphorus146 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.5 mcg
Vitamin C0.1 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate40 mcg
Choline75 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 151. The excerpt below is the record exactly as published.
ANGEL CAKE. 1 scant cup flour 1 cup walnuts (cut) 1 scant cup sugar 1 cup dates (cut) 1 tsp. baking powder 4 eggs
Cook this with the app: pantry check, scaling, and the assistant.