Angel Food Delight

Name: Angel Food Delight
Ingredients: 1 angel food loaf cake; 1/2 pt. whipping cream; 2 c. miniature marshmallows; 1 lg. jar maraschino cherries; 1 sm. can crushed pineapple; 1 sm. can crushed pineapple and juice

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. 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

1656Calories

9 gProtein

225 gCarbs

84 gFat

Full nutrition (33 nutrients)

Calories1656 kcal

Protein9.2 g

Carbohydrates225 g

Fiber0.5 g

Sugars158 g

Total Fat84 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0.1 g

Cholesterol241 mg

Sodium247 mg

Potassium413 mg

Calcium168 mg

Iron0.7 mg

Magnesium28 mg

Phosphorus163 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C92 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K5.7 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate7.9 mcg

Choline0.6 mg

Caffeine0 mg

Water338 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 13. The excerpt below is the record exactly as published.

small can crushed pineapple. Pour 1 teaspoon of syrup on each tart. PEACH COBBLER Mrs. Maxine Bowden 1 stick butter or margarine 1 egg 1 c. sugar 1 qt. peaches 1 c. flour Place peaches in baking dish. Mix all ingredients together and drop by spoonfuls over top of fruit. Bake in 325 degree oven 30 to 45 minutes. BREAD PUDDING Mrs. Anne Wilson 6 crumbled biscuits 3 eggs 1 1/2 c. milk 1 tsp. vanilla 1 1/2 c. sugar 1 stick margarine or butter 2 tbsp. cocoa Pour sweet milk over crumbled bread and let stand about 10 minutes. Mix together sugar, cocoa, then add butter and eggs and vanilla; then add bread and milk. Cook at 400 degrees for about 45 minutes. RICE PUDDING Mrs. Ruby Wilson 2 eggs 1 1/2 c. cooked rice 2 c. milk 1/4 tsp. salt 1/2 c. raisins 1/2 c. sugar 1/8 tsp. cinnamon or nutmeg 1 tbsp. powdered sugar Separate the white and yolks of the eggs. Add to the yolks 2 tablespoons of the milk. Place rest of milk on stove in a dou- ble boiler and add raisins. Cook about 12 minutes. Add rice; cook 5 minutes; stir in yolks, salt, sugar and spices; stir well and cook 2 or 3 minutes longer. Pour in pudding dish and beat egg whites, adding 1 tablespoon powdered sugar, spread on top oi pudding and brown in oven. ANGEL FOOD DELIGHT Mrs. Ruth Crabtree 1 angel food loaf cake 1 sm. can crushed pine- 1/ 2 pt. whipping cream apple and juice 2 c. miniature marshmallows 1 lg. jar maraschino cherries

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