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Angel Food
From The Toronto Cook Book, 1915
Serves 2
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
692Calories
11 gProtein
155 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein11 g
Carbohydrates155 g
Fiber0 g
Sugars106 g
Total Fat5.1 g
Saturated Fat2.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium519 mg
Potassium271 mg
Calcium424 mg
Iron4.1 mg
Magnesium33 mg
Phosphorus288 mg
Zinc1 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate100 mcg
Choline22 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 61. The excerpt below is the record exactly as published.
Angel Food One cup sugar, one cup flour, two teaspoons baking powder, pinch of salt; sift this six times; put one cup of milk on to boil, then put milk into dry ingredients and beat in the whites of two stifny-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.