Angel's Food
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Stick a straw into the cake, if it comes out clean, the cake is done. Turn the pan upside down and let it rest on the table until the cake is nearly cold, then remove it from the pan, and place it bottom up, on a larger cake pan. Cover with boiled icing.
Presented as published in 1895. 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
1295Calories
83 gProtein
113 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1295 kcal
Protein83 g
Carbohydrates113 g
Fiber0.1 g
Sugars2 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2046 mg
Sodium793 mg
Potassium3346 mg
Calcium335 mg
Iron17 mg
Magnesium100 mg
Phosphorus1226 mg
Zinc8.1 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A880 mcg
Vitamin E5.8 mg
Vitamin K1.7 mcg
Vitamin B61 mg
Vitamin B124.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)8.9 mg
Folate459 mcg
Choline1617 mg
Caffeine0 mg
Water491 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 78. The excerpt below is the record exactly as published.
Angel's Food. I I eggs, the whites i tumbler sugar I tumbler flour A pinch of salt Sift the flour five times with the baking-powder (one The Queen Cook Book JOS teaspoon) and salt; sift the sugar three times. Beat the eggs to a stiff froth. In mixing beat as little as possible; bake twenty minutes in a moderate steady heat. Angel's Food. J^ pint flour i even teaspoon cornstarch 4 tablespoons hot water 3 even teaspoons cream of I ^ cups powdered sugar tartar I I eggs I teaspoon flavoring
Cook this with the app: pantry check, scaling, and the assistant.