Angel Food Cake
From Raleigh recipe book, 1925
Recipe attributed to Mrs. R. Y. McPherson.
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
1828Calories
52 gProtein
409 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1828 kcal
Protein52 g
Carbohydrates409 g
Fiber0 g
Sugars301 g
Total Fat2.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium591 mg
Potassium982 mg
Calcium28 mg
Iron7.4 mg
Magnesium34 mg
Phosphorus136 mg
Zinc1 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.9 mg
Niacin (B3)8.5 mg
Folate201 mcg
Choline0 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 23. The excerpt below is the record exactly as published.
ANGEL FOOD CAKE 1 cup and a half of egg whites, 1 heaping teaspoon of Squibb 's usually 11 cream of tartar 1 cup and a half of granulated 14 teaspoon of salt at first in sugar whites 1 cup of flour
Cook this with the app: pantry check, scaling, and the assistant.