Angel’s Food
From The Raleigh cook book, 1907
This quantity makes one good-sized cake or a three-layer cake.
Presented as published in 1907. 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
728Calories
63 gProtein
7 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories728 kcal
Protein63 g
Carbohydrates6.6 g
Fiber0 g
Sugars1.9 g
Total Fat48 g
Saturated Fat16 g
Monounsaturated Fat18 g
Polyunsaturated Fat9.6 g
Omega-30.2 g
Cholesterol1860 mg
Sodium713 mg
Potassium1495 mg
Calcium280 mg
Iron8.9 mg
Magnesium60 mg
Phosphorus990 mg
Zinc6.5 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D10 mcg
Vitamin C0 mg
Vitamin A800 mcg
Vitamin E5.3 mg
Vitamin K1.5 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)0.4 mg
Folate235 mcg
Choline1470 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 31. The excerpt below is the record exactly as published.
teaspoons cream tartar in the flour; 1 teaspoon soda dis- solved in half the milk. Dissolve the cornstarch in half the milk and add it to the sugar and butter, well beaten together, then the rest of milk and soda and the flour and whites of eggs. Angel’s Food (One cake, or three layers).—10 eggs, whites; 1% goblets of pulverized sugar; 1 goblet flour (sifted five times)
Cook this with the app: pantry check, scaling, and the assistant.