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Mock Angel Cake
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
712Calories
14 gProtein
164 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories712 kcal
Protein14 g
Carbohydrates164 g
Fiber0 g
Sugars101 g
Total Fat1.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium854 mg
Potassium113 mg
Calcium407 mg
Iron5.2 mg
Magnesium23 mg
Phosphorus231 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.3 mg
Folate125 mcg
Choline0 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 270. The excerpt below is the record exactly as published.
MOCK ANGEL CAKE 1 cup sugar Vg teaspoon salt 114 cups flour 2% cup scalded milk 3 teaspoons baking powder 1 teaspoon vanilla 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.