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Angel Food Cake
From Farm and home cook book and housekeeper's assistant, 1907
Serves 3
Best when a week old.
Presented as published in 1907. 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
758Calories
23 gProtein
134 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein23 g
Carbohydrates134 g
Fiber0 g
Sugars101 g
Total Fat15 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium215 mg
Potassium405 mg
Calcium92 mg
Iron3.1 mg
Magnesium28 mg
Phosphorus340 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 21. The excerpt below is the record exactly as published.
Angel Food Cake A moist and tender angel cake is one of the best things in the art of cookery. Remember that angel food should never be WHITE CAKES WITH EGGS 37 eaten the same day it is baked. It is better when a week old. The best that was ever baked will be tough when it is fresh. Keep in tightly closed tin box. The recipe which I have used with success is as follows: Add a pinch salt to the whites of 9 eggs and beat till partly stiff, then add ^^ teasp cream tartar and beat till very stiff. Fold in gradually and very carefully 1 lyi cups granulated sugar that has been sifted several times. Sift 1 cup best pastry flour half doz times, and fold lightly into the sugar and eggs. Lastly add 1 teasp vanilla extract
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