Angel Cake
From French dishes for American tables, 1886
Do not butter the pan.
Presented as published in 1886. 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
1905Calories
60 gProtein
412 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1905 kcal
Protein60 g
Carbohydrates412 g
Fiber0 g
Sugars227 g
Total Fat4.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.6 mg
Potassium1122 mg
Calcium46 mg
Iron13 mg
Magnesium62 mg
Phosphorus245 mg
Zinc1.7 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)15 mg
Folate363 mcg
Choline0 mg
Caffeine0 mg
Water309 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 91. The excerpt below is the record exactly as published.
Angel Cake. Beat the whites of eleven eggs very stiff. Mix with half a pound of sifted flour, half a pound of sugar, and a teaspoonful of cream of tartar. Flavor with extract of almond or extract of pineapple
Cook this with the app: pantry check, scaling, and the assistant.