vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Angel Food
From The Times cook book, no. 2, 1905
Serves 2
Ensure the egg whites are beaten very stiff for best results.
Presented as published in 1905. 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
944Calories
32 gProtein
154 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories944 kcal
Protein32 g
Carbohydrates154 g
Fiber0 g
Sugars151 g
Total Fat24 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium358 mg
Potassium751 mg
Calcium142 mg
Iron4.5 mg
Magnesium31 mg
Phosphorus495 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.2 mg
Folate118 mcg
Choline735 mg
Caffeine0 mg
Water191 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 162. The excerpt below is the record exactly as published.
ANGEL FOOD. Whites of 10 eggs, 1% cups of sifted sugar, 1 teaspoonful cream of tartar, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.