vegetarianpescatariansoy-freefish-freeshellfish-free
Angel Food Cake
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Do not grease the pan, but put several layers of paper in the bottom. When done, invert the pan and do not take out until cool.
Presented as published in 1901. 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
712Calories
28 gProtein
110 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories712 kcal
Protein28 g
Carbohydrates110 g
Fiber0 g
Sugars76 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol682 mg
Sodium263 mg
Potassium581 mg
Calcium112 mg
Iron5.7 mg
Magnesium34 mg
Phosphorus408 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E1.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3 mg
Folate153 mcg
Choline539 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 51. The excerpt below is the record exactly as published.
Angel Food Cake. — Whites of eleven eggs, one and one- eighth cups of sifted granulated sugar, one cup gifted flour, one teaspoonful vanilla, or almond flavoring, one teaspoonful of cream tartar
Cook this with the app: pantry check, scaling, and the assistant.