Angel Cake
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Bread flour may be used if the measure is shortened to 3/4 cup.
Presented as published in 1915. 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
1440Calories
43 gProtein
310 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1440 kcal
Protein43 g
Carbohydrates310 g
Fiber0 g
Sugars202 g
Total Fat2.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.6 mg
Potassium1403 mg
Calcium28 mg
Iron7.4 mg
Magnesium36 mg
Phosphorus137 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)1.6 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water253 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 20. The excerpt below is the record exactly as published.
Angel Cake. Sift flour and sugar twice before measuring Whites of 9 eggs % T. cream tartar 1 C. sugar (fine granulated) 1 T. vanilla 1 C. flour (pastry, sifted 4 times after measuring)
Cook this with the app: pantry check, scaling, and the assistant.