Dessert
Angel cake
Angel cake, preserved from Marion Harland’s 1903 cookbook with ingredient cues including sift a teaspoonful of cream of tartar six times with a half-cupful of flour.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Sift a teaspoonful of cream of tartar six times with a half-cupful of flour.
- Whip the whites of six eggs until they stand alone, then gradually stir into them a half-cupful of granulated sugar and the sifted flour.
Historical transcription
Source method
- 1
Sift a teaspoonful of cream of tartar six times with a half-cupful of flour. Whip the whites of six eggs until they stand alone, then gradually stir into them a half-cupful of granulated sugar and the sifted flour. Beat very hard, turn into a clean, ungreased pan with a funnel in the middle. Bake in a steady oven until a straw comes out clean from the thickest part. Turn the pan upside down upon a clean towel, and as the cake cools, it will slip out of the tin. When cold, ice the bottom and sides of the loaf.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.