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Angel Food
From How we cook in Tennessee .., 1906
Serves 2
Recipe by Mrs. Hibernia Neil.
Presented as published in 1906. 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
720Calories
7 gProtein
175 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein6.9 g
Carbohydrates175 g
Fiber0.1 g
Sugars126 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium494 mg
Calcium14 mg
Iron3.7 mg
Magnesium17 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate101 mcg
Choline0.1 mg
Caffeine0 mg
Water8.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 76. The excerpt below is the record exactly as published.
Angel Food. — Eleven eggs (whites), cup and a quarter sugar sifted six times, one cup flour sifted six times, teaspoon cream tartar. Beat whites, when half beaten add cream tartar, barely lap the sugar in, but do not beat, then the flour last, the same way. One teaspoon of lemon to flavor
Cook this with the app: pantry check, scaling, and the assistant.