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Angel Food Cake
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
857Calories
31 gProtein
136 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories857 kcal
Protein31 g
Carbohydrates136 g
Fiber0 g
Sugars105 g
Total Fat21 g
Saturated Fat6.8 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat4.1 g
Omega-30.1 g
Cholesterol806 mg
Sodium310 mg
Potassium623 mg
Calcium130 mg
Iron6 mg
Magnesium37 mg
Phosphorus470 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A347 mcg
Vitamin E2.3 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.7 mg
Folate162 mcg
Choline637 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.
Angel Food Cake. Whites of 13 eggs, 11 ounces of sugar, 4 ounces of flour, 1 tea- spoon of vanilla, 1 even teaspoon of cream of tartar ; put it in flour and sift 4 times, also sift the sugar. Beat the whites in a la^ge ^ish to a stiff froth, then sift in the sugar and the flour very lightly. Add 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.