Angel Food with Almond Filling
From Dainty recipes, 1950
Presented as published in 1950. 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
3284Calories
116 gProtein
170 gCarbs
248 gFat
Full nutrition (34 nutrients)
Calories3284 kcal
Protein116 g
Carbohydrates170 g
Fiber28 g
Sugars112 g
Total Fat248 g
Saturated Fat74 g
Monounsaturated Fat108 g
Polyunsaturated Fat37 g
Omega-30.2 g
Cholesterol2111 mg
Sodium766 mg
Potassium3396 mg
Calcium1041 mg
Iron17 mg
Magnesium687 mg
Phosphorus2221 mg
Zinc14 mg
Copper2.7 mg
Manganese5.1 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E63 mg
Vitamin K7.3 mcg
Vitamin B61.2 mg
Vitamin B124.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)4.9 mg
Niacin (B3)8.7 mg
Folate335 mcg
Choline1588 mg
Caffeine0 mg
Water533 g
As published
This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 10. The excerpt below is the record exactly as published.
ANGEL FOOD WITH ALMOND FILLING One tubler flour; one and one-half tumblers granulated sugar. Put sugar and flour together and sift about ten times. Beat ten eggs until frothy, add one teaspoon cream tartar, and beat until stiff and dry. Fold sugar and flour into the eggs. Bake about twenty minutes. Middle Filling: Yolk of three eggs; one cup of milk or thin cream; one-half cup sugar; two teaspoons corn starch; a little vanilla and one-half pound blanched almonds chopped fine
Cook this with the app: pantry check, scaling, and the assistant.