Orange Cake

Name: Orange Cake
Ingredients: 1½ cups sugar; 1½ cups flour; ½ cup ice water; 3 eggs; 1½ teaspoons baking powder; two tablespoons cold water; Juice of two oranges or lemons; 1 egg; 1 large apple; two cups sugar

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

3832Calories

48 gProtein

891 gCarbs

25 gFat

Full nutrition (34 nutrients)

Calories3832 kcal

Protein48 g

Carbohydrates891 g

Fiber8 g

Sugars726 g

Total Fat25 g

Saturated Fat6.4 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol744 mg

Sodium1009 mg

Potassium986 mg

Calcium611 mg

Iron16 mg

Magnesium103 mg

Phosphorus797 mg

Zinc4.2 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D4 mcg

Vitamin C113 mg

Vitamin A326 mcg

Vitamin E2.5 mg

Vitamin K1.7 mcg

Vitamin B60.7 mg

Vitamin B121.8 mcg

Thiamin (B1)2 mg

Riboflavin (B2)1.8 mg

Niacin (B3)13 mg

Folate417 mcg

Choline604 mg

Caffeine0 mg

Water653 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 41. The excerpt below is the record exactly as published.

ORANGE CAKE. Mrs. W. H. Hall. IV2 cups sugar. 1V2 cups flour, V2 cup ice water. 3 eggs. 1% teaspoons baking powder. Beat yolks and sugar with tablespoon of water. Flavor with lemon. Filling: — Juice of two oranges or lemons and grated peel. Two tablespoons cold water; two cups sugar. Set ii pot of boiling water; when scalding stir in the yolks of two well beat- en eggs. Just before taking from fire stir in the beaten white of one egg. Use when cold. RIBBON CAKE. Mrs. H. C. Squire. 2 cups pulverized sugar. 3 cups flour. ^ cup butter. 8 eggs. 2-3 cup milk. 3 teaspoons baking powder. Divide dough into 3 equal parts. Flavor white part with lemon. Color dark part with chocolate and flavor with vanilla. Color the other part with fruit coloring and flavor with rose water. Bake in layers and put icing between. Icing: — 1 cup sugar. V2 cup water. White of 1 egg. Flavor with rose water. LEMON JELLY CAKE. Mrs. L. M. Armstrong. 1 cup sugar. Butter, size of an egg. 114 cups flour. 4 eggs, beaten separately. 2 tablespoons milk. 1 teaspoon baking powder. Jelly For The Cake: — 1 cup sugar. 1 lemon. • 1 egg. 1 large apple

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