vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Perfect Angel a la Irene
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
731Calories
11 gProtein
87 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein11 g
Carbohydrates87 g
Fiber0 g
Sugars80 g
Total Fat40 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol305 mg
Sodium85 mg
Potassium300 mg
Calcium187 mg
Iron1 mg
Magnesium24 mg
Phosphorus238 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A374 mcg
Vitamin E1.5 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate28 mcg
Choline173 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 476. The excerpt below is the record exactly as published.
one cup granulated sugar; flavor with two tablespoons brandy; let stand until cold. During the time stir occasionally with a wooden spoon. Put in a freezer, pack in ice and salt, let freeze until hard. Serve in glasses with sweetened whipped cream on top. Perfect Angel (Ange Par fait) a la Irene One cup granulated sugar, four tablespoons water, cook until it ropes. In the meantime, beat up the whites of three eggs, add quickly the sugar, flavor with some brandy or vanilla (or any flavor wanted), stir until cold, then add two cups whipped cream
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