Three Egg Angel Food
From The Fredericksburg home kitchen cook book, 1921
Serve with white icing.
Presented as published in 1921. 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
1461Calories
28 gProtein
337 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1461 kcal
Protein28 g
Carbohydrates337 g
Fiber0 g
Sugars201 g
Total Fat3.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1418 mg
Potassium643 mg
Calcium817 mg
Iron11 mg
Magnesium49 mg
Phosphorus472 mg
Zinc1.2 mg
Copper0.3 mg
Manganese1.3 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)1.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate267 mcg
Choline0 mg
Caffeine0 mg
Water97 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 49. The excerpt below is the record exactly as published.
Three Egg Angel Food. 1 cup sugar, 11/3 cup flour, y2 teaspoon cream of tartar, 3 teaspoons baking powder, a little salt, 1 tea- spoon vanilla, 2/3 cup scalded milk, whites of three eggs. Mix and sift first five ingredients four times. Add milk very slowly while hot, mix well, add vanilla flavor- ing, put in whites of eggs, beaten till light. Bake 45 minutes in slow oven. White Icing. iy2 cup powdered sugar; 2 tablespoons hot milk; y2 teaspoon butter ; y2 teaspoon vanilla
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