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Angel Food Cake
From Kentucky receipt book, 1903
Serves 2
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
596Calories
42 gProtein
32 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories596 kcal
Protein42 g
Carbohydrates32 g
Fiber0 g
Sugars20 g
Total Fat31 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1209 mg
Sodium463 mg
Potassium872 mg
Calcium185 mg
Iron6.5 mg
Magnesium43 mg
Phosphorus657 mg
Zinc4.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A520 mcg
Vitamin E3.4 mg
Vitamin K1 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)1.1 mg
Folate173 mcg
Choline956 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 142. The excerpt below is the record exactly as published.
Angel Food Cake. Thirteen eggs beaten stiff, 1 tumbler of flour sifted 3 times, with 1 teaspoon cream of tartar in it, 1% tumblers of sugar sifted 3 times. Stir sugar in white of eggs as rapidly as possible, then flour, 1 tea- spoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.