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Angel Food
From The art of German cooking and baking, 1922
Serves 2
Presented as published in 1922. 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
951Calories
35 gProtein
152 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein35 g
Carbohydrates152 g
Fiber0 g
Sugars101 g
Total Fat23 g
Saturated Fat7 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol837 mg
Sodium323 mg
Potassium804 mg
Calcium139 mg
Iron7.6 mg
Magnesium44 mg
Phosphorus513 mg
Zinc3.4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A360 mcg
Vitamin E2.4 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B122 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.3 mg
Niacin (B3)4.4 mg
Folate206 mcg
Choline662 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 150. The excerpt below is the record exactly as published.
ANGEL FOOD. Whites of 9 eggs 1 tsp. vanilla 1 cup sugar 1 cup flour 1 tsp. cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.