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Chocolate and Orange Cake
From The King's College Hospital book of cooking recipes, 1907
Serves 3
Presented as published in 1907. 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
707Calories
12 gProtein
154 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories707 kcal
Protein12 g
Carbohydrates154 g
Fiber1.2 g
Sugars133 g
Total Fat11 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol258 mg
Sodium102 mg
Potassium229 mg
Calcium70 mg
Iron2.8 mg
Magnesium22 mg
Phosphorus174 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.3 mcg
Vitamin C35 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2 mg
Folate86 mcg
Choline196 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 71. The excerpt below is the record exactly as published.
Chocolate and Orange Cake. 4 Eggs. Weight of 4 Eggs in Sugar. Weight of 3 Eggs in Flour. Beat egg's and sugar for 20 minutes. Stir in flour without beating. Bake in a moderate oven for about 50 minutes. Cut into layers and put orange and chocolate mixture alternately. Orange Mixture. 1 Orange. 2 yolks of Eggs, ioz. Sugar. 1 tablespoonful Butter
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