Angel's Food
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
The tin and cup for this cake are for sale at Geo. M. Scott & Co.’s hardware store.
Presented as published in 1909. 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
2419Calories
83 gProtein
404 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories2419 kcal
Protein83 g
Carbohydrates404 g
Fiber0 g
Sugars303 g
Total Fat55 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol2046 mg
Sodium789 mg
Potassium1741 mg
Calcium335 mg
Iron17 mg
Magnesium100 mg
Phosphorus1225 mg
Zinc8 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
Water432 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 26. The excerpt below is the record exactly as published.
ANGEL'S FOOD: MRS, TUTTLE. The whites of eleven eggs. One and one-half cups pulverized sugar. One cup of flour. One heaping teaspoonful cream tartar
Cook this with the app: pantry check, scaling, and the assistant.