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Angel's Food
From Virginia Cookery-book, 1884
Serves 3
Do not grease the pan; line with paper.
Presented as published in 1884. 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
682Calories
28 gProtein
101 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein28 g
Carbohydrates101 g
Fiber0 g
Sugars66 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol682 mg
Sodium263 mg
Potassium582 mg
Calcium112 mg
Iron5.7 mg
Magnesium33 mg
Phosphorus408 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A293 mcg
Vitamin E1.9 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1 mg
Niacin (B3)3 mg
Folate153 mcg
Choline539 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 91. The excerpt below is the record exactly as published.
Angel's Food. (The glass spoken of in this recipe is an ordinary half- pint tumbler.) One glass of flour sifted Jive times, one glass and a half of powdered sugar sifted, whites of eleven eggs, beaten to a stiff froth, one teaspoonful of cream of tartar; season to your taste with vanilla
Cook this with the app: pantry check, scaling, and the assistant.