Chocolate Angel Cake
From The Central cook book, 1924
Use a cream filling on cake.
Presented as published in 1924. 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
1665Calories
53 gProtein
363 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories1665 kcal
Protein53 g
Carbohydrates363 g
Fiber7.3 g
Sugars252 g
Total Fat3.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1792 mg
Potassium1304 mg
Calcium442 mg
Iron8.2 mg
Magnesium87 mg
Phosphorus842 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2 mg
Niacin (B3)7.6 mg
Folate251 mcg
Choline15 mg
Caffeine10 mg
Water332 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 29. The excerpt below is the record exactly as published.
Chocolate Angel Cake Whites of 12 eggs. 14 teaspoonful salt. 114 cupfuls sugar. 1 cupful self-rising flour. 6 teaspoonfuls cocoa. 1 teaspoonful cream of tartar. 1 teaspoonful lemon juice. 1 teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.