Angel Food Cake
From The Central cook book, 1924
Presented as published in 1924. 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
2197Calories
92 gProtein
355 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories2197 kcal
Protein92 g
Carbohydrates355 g
Fiber2 g
Sugars254 g
Total Fat45 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat9 g
Omega-30.2 g
Cholesterol1674 mg
Sodium647 mg
Potassium1563 mg
Calcium272 mg
Iron17 mg
Magnesium74 mg
Phosphorus992 mg
Zinc6.6 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A720 mcg
Vitamin E4.7 mg
Vitamin K1.7 mcg
Vitamin B60.8 mg
Vitamin B124 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.5 mg
Niacin (B3)8.4 mg
Folate432 mcg
Choline1335 mg
Caffeine0 mg
Water565 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
Angel Food Cake 1 cupful (running over) egg whites. 9 to 11 eggs. 1 level teaspoonful cream of tartar. 114 cupfuls fine granulated sugar, 1 cupful Igleheart’s Swans Down (sifted). cake flour, sifted five times lf teaspoonful salt. before measuring. 1 teaspoonful vanilla extract. 14 teaspoonful rose or almond extract
Cook this with the app: pantry check, scaling, and the assistant.