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Orange Cake

Name: Orange Cake
Yield: 2 servings
Ingredients: Two eggs; one cupful of sugar; one tablespoonful of melted butter; one-half cupful of milk; one and one-half cupfuls of flour; two level teaspoonfuls of baking-powder; the grated rind and strained juice of one orange

From The national course in home economics, 1917

Serves 2

Recipe by L. E. P.

Presented as published in 1917. 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

932Calories

19 gProtein

186 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories932 kcal

Protein19 g

Carbohydrates186 g

Fiber0 g

Sugars111 g

Total Fat14 g

Saturated Fat6.1 g

Monounsaturated Fat3.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol208 mg

Sodium568 mg

Potassium457 mg

Calcium393 mg

Iron6.8 mg

Magnesium49 mg

Phosphorus378 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D1.6 mcg

Vitamin C27 mg

Vitamin A146 mcg

Vitamin E0.7 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.5 mg

Folate200 mcg

Choline159 mg

Caffeine0 mg

Water182 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 165. The excerpt below is the record exactly as published.

ORANGE CAKE. Two eggs, one cupful of sugar, one tablespoonful of melted butter, one-half cupful of milk, one and one-half cupfuls of flour, two level tea- CAKES. 220 spoonfuls of baking-powder and the grated rind and strained juice of one orange

Cook this with the app: pantry check, scaling, and the assistant.