vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Gateau cles Anges (Angel Cake)
From The new century cookery book, 1901
Serves 2
Presented as published in 1901. 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
808Calories
38 gProtein
106 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein38 g
Carbohydrates106 g
Fiber0.1 g
Sugars59 g
Total Fat26 g
Saturated Fat8.4 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol938 mg
Sodium370 mg
Potassium625 mg
Calcium173 mg
Iron7.7 mg
Magnesium45 mg
Phosphorus556 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D5 mcg
Vitamin C0.1 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4 mg
Folate208 mcg
Choline735 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 477. The excerpt below is the record exactly as published.
Gateau cles Anges {Angel Cake). — Beat up ten whites of eggs till quite firm ; then add four ounces of caster and one ounce of vanilla sugar (No. 1970). Beat this up thoroughly for at least twenty minutes, then add four ounces of sifted flour, previously mixed with half a teaspoonful of cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.