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Angel's Food
From The Henderson cook book, 1914
Serves 3
Cover cake with boiled icing.
Presented as published in 1914. 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
900Calories
30 gProtein
152 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories900 kcal
Protein30 g
Carbohydrates152 g
Fiber0 g
Sugars114 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium287 mg
Potassium611 mg
Calcium122 mg
Iron6.3 mg
Magnesium37 mg
Phosphorus447 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)3.3 mg
Folate170 mcg
Choline588 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 50. The excerpt below is the record exactly as published.
ANGELS^ FOOD. Whites of 12 eggs beaten to stiff froth, 12 ounces pulver- ized suger, 5 ounces flour sifted 4 or 5 times ; put 1 teaspoon cream of tartar in flour. Add to the whites after beating pulverized sugar and flour very slowly, beating all the time, then add vanilla to taste.
Cook this with the app: pantry check, scaling, and the assistant.