Angel Food

Ingredients

• three-quarters of a pound of sugar
• half pound of flour
• a teaspoonful of cream tartar
• a pint and a half of the whites of eggs

Method

1. 1

   Sift sugar and flour together with cream of tartar.

2. 2

   Beat the whites of eggs very stiff, then mix in the sugar and flour until smooth.

3. 3

   Bake in a mold with a tube and frost when cold.

Nutrition per serving

As published

This recipe was extracted from A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ... (1887) by C. F. Pfau, page 32. The excerpt below is the record exactly as published.

ANGEL FOOD, (original), a-^. A */■ f J£ X For three cakes sift three-quarters of a pound of sugaly /( , ^' % half pound of flour, a teaspoonful of cream tartar, beat / a pint and a half of the whites of eggs very stiff, then mix in sugar and flour smooth. Bake in a mould with a tube, frost when cold. FINE WAFFLES. Cream one pound of butter, add two ounces of sugar and slowly eight eggs, one pint of cream, one pound of flour, two pieces of compressed yeast, raise about one hour, and bake in waffle irons. SNOW WAFFLES. Cream half pound of butter, the yelks ot ten eggs, a little salt, two ounces of sugar, a pint of cream, two ounces of flower, and last the whites of the ten eggs beaten stiff; bake at once. ts\ [86] FRIED CAKE. One gill of eggs, one gill of milk, ten ounces of sugar, a quarter of a pound of bulter, a quarter of an ounce of soda, a half ounce cream of tartar; < mix in a pound and a quarter of flour; dissolve soda in the milk, add flour, roll out; fry in hot lard or butter. FINE FRIED CAKE. Can be made of cream cake batter; roll into balls, fry in butter and dip in sugar and cinnamon. GRIDDLE CAKE, self-raising. Wheat, corn or buckwheat, to each quart of flour add two teaspoons of baking powder; for buckwheat use half wheat flour; to corn meal one-third wheat; when mixing the batter use sweet milk, and to corn and wheat cakes two eggs to each quart of flour. They are made quickly and will be found sweet and light. CORN BREAD. To, one pint of prepared corn meal add a quarter of a pound of sugar, two ounces of butter, two eggs and and enough sweet mild to make the batter, not too stiff. Bake quickly. STEAMED BROWN BREAD. Add to one pint of milk a quarter of a pound of rye flour, half pound of corn meal, a quarter of a pound of wheat flour, a gill of molasses and one teaspoonful of soda; steam two and a half hours. BOSTON BROWN BREAD. Three-quarters of a pound of graham flour, same of rye flour; sift all together; one gill of molasses, salt and enough milk or water to mix, two pieces of compressed yeast; let raise and bake in high moulds. RAISED MUFFINS. Two ounces of butter, two eggs, one pint of milk, one piece of yeast, salt, and enough flour to make batter; fill in cups, let raise and bake quickly. [87] MUFFINS. Half pint of corn meal, half pint of flour, one table- spoonful of butter, two eggs, two small teaspoons of baking powder; mix with milk. FROSTING. t TO MAKE FROM THE WHITES OF EGGS. f/Sift through a Swiss muslin sieve ordinary powdered sugar twice, then use one or more eggs and add the sugar yithout beating the egg; until about the stiffness of griddle eake batter; stir with a paddle, add a little acidic acid in drops. Beat until light and white. WATER FROSTING. One pound of sugar, half pint of water, a very little cream of tartar; cook to a small ball; pour in tin, let it get cold, stir with paddle until white. WATER FROSTING. Made of fruit juice such as lemon or orange, rose water, vanilla flaver, are nicer and cut nicely as they do not get so dry. To make enough for a cake use four or five tablespoonsful of liquid, use no water for lemon or orange; grate the rind and use the juice, strain and press through a cloth, add fine sifted sugar until stiff enough to/ise, dry in gentle heat for a few minutes. WARM COOKED CHOCOLATE FROSTING. A quarter of a pound of Bakers' chocolate, fourteen ounces of sugar, half pint of water, cook to a string, cool, and stir until a crust forms, then use. FRUIT JELLY. All jellies are made of the juice of ripe fruit and sugar, boiled sufficiently; when you think it is done let a little run off the skimmer, and if it runs broad it is done. .The quantity of sugar varies for different fruits. [88] Use "A" sugar: To Currants, one pint of juice, one pound sugar; Strawberries, one pint of juice, three-quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.