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Mock Angel Food Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
620Calories
7 gProtein
150 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories620 kcal
Protein6.8 g
Carbohydrates150 g
Fiber0 g
Sugars100 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1291 mg
Potassium89 mg
Calcium405 mg
Iron4.3 mg
Magnesium19 mg
Phosphorus213 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
Water6.5 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 58. The excerpt below is the record exactly as published.
Mock Angel Food Cake One cup sugar, one cup flour, three teaspoons baking pow- der, half a teaspoon salt; sift together five times; one cup boiling milk
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