vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Angel Food
From The national course in home economics, 1917
Serves 3
Use a pan that has never been greased.
Presented as published in 1917. 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
887Calories
30 gProtein
151 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories887 kcal
Protein30 g
Carbohydrates151 g
Fiber0 g
Sugars101 g
Total Fat19 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol682 mg
Sodium264 mg
Potassium611 mg
Calcium116 mg
Iron6.8 mg
Magnesium39 mg
Phosphorus431 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E1.9 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.4 mg
Folate186 mcg
Choline539 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 162. The excerpt below is the record exactly as published.
ANGEL FOOD. The whites of eleven eggs, one and one-half cups of granulated sugar, one and one-half cups of flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.