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Angel Cake
From The Toronto Cook Book, 1915
Serves 3
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
677Calories
28 gProtein
101 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories677 kcal
Protein28 g
Carbohydrates101 g
Fiber0 g
Sugars68 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol682 mg
Sodium3496 mg
Potassium580 mg
Calcium113 mg
Iron5.7 mg
Magnesium33 mg
Phosphorus408 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E1.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3 mg
Folate153 mcg
Choline539 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 58. The excerpt below is the record exactly as published.
Angel Cake One cup or one-half pint granulated sugar, one cup Rainbow Flour, one teaspoonful cream tartar, whites of eleven good sized eggs, salt spoon of salt, flavoring to suit
Cook this with the app: pantry check, scaling, and the assistant.