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Angel Food or White Sponge Cake
From Cooking for profit, 1886
Serves 1
Use only half as much pure cream tartar as common to avoid taste.
Presented as published in 1886. 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
1188Calories
39 gProtein
201 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories1188 kcal
Protein39 g
Carbohydrates201 g
Fiber0 g
Sugars143 g
Total Fat25 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium361 mg
Potassium1256 mg
Calcium156 mg
Iron8.6 mg
Magnesium50 mg
Phosphorus572 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)5 mg
Folate231 mcg
Choline735 mg
Caffeine0 mg
Water200 g
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 5. The excerpt below is the record exactly as published.
Angel Food or White Sponge Cake WHITEST AND FINEST CAKE MADE. 5 whites of eggs — or six if small. 5 ounces fine granulated sugar — J cup large. 2 J- ounces flour — ^ cup large. 1 rounded teaspoon cream tartar. 1 teaspoon vanilla or lemon extract
Cook this with the app: pantry check, scaling, and the assistant.