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Angel's Food
From The Henderson cook book, 1914
Serves 2
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
764Calories
7 gProtein
185 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories764 kcal
Protein6.8 g
Carbohydrates185 g
Fiber0 g
Sugars134 g
Total Fat1.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium896 mg
Calcium14 mg
Iron3.8 mg
Magnesium18 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate100 mcg
Choline0 mg
Caffeine0 mg
Water7.5 g
Estimated from matched ingredients across 2 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. Bake in a moderate oven 50 minutes. Cover cake with boiled icing. This is a good recipe. — Mrs. H. Strause. ANGELS'' FOOD. One cupful of whites of fresh eggs, 2 level teaspoonfuls cream of tartar, 1 1-3 cups of fine granulated sugar, 1 cup flour, pinch of salt, 1 teaspoonful vanilla
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