Angel Food Cake

Name: Angel Food Cake
Ingredients: Whites of sixteen eggs; two cups of swansdown flour; two and two-thirds cups of sugar; three small teaspoons of cream of tartar; a little lemon juice; a few drops of any desired extract

From Trinity cook book, 1925

Presented as published in 1925. 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

4196Calories

129 gProtein

753 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories4196 kcal

Protein129 g

Carbohydrates753 g

Fiber2.8 g

Sugars541 g

Total Fat82 g

Saturated Fat25 g

Monounsaturated Fat29 g

Polyunsaturated Fat15 g

Omega-30.3 g

Cholesterol2976 mg

Sodium1156 mg

Potassium4009 mg

Calcium528 mg

Iron30 mg

Magnesium173 mg

Phosphorus1872 mg

Zinc12 mg

Copper1.1 mg

Manganese2.2 mg

Vitamin D16 mcg

Vitamin C53 mg

Vitamin A1281 mcg

Vitamin E8.6 mg

Vitamin K2.4 mcg

Vitamin B61.6 mg

Vitamin B127.1 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)4.8 mg

Niacin (B3)18 mg

Folate788 mcg

Choline2357 mg

Caffeine0 mg

Water724 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 37. The excerpt below is the record exactly as published.

ANGEL FOOD CAKE Whites of sixteen eggs beaten to a stiff froth, two cups of swansdown flour (large coffee cups), two and two-thirds cups of sugar (fine or rolled), three small teaspoons of cream of tartar, a little lemon juice and a few drops of any desired extract

Cook this with the app: pantry check, scaling, and the assistant.