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Orange Cake
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
880Calories
20 gProtein
185 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories880 kcal
Protein20 g
Carbohydrates185 g
Fiber0 g
Sugars103 g
Total Fat31 g
Saturated Fat2.7 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol256 mg
Sodium453 mg
Potassium311 mg
Calcium323 mg
Iron7.2 mg
Magnesium43 mg
Phosphorus352 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A99 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)7.2 mg
Folate191 mcg
Choline158 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 56. The excerpt below is the record exactly as published.
Orange Cake One quarter cup butter, one cup sugar, two eggs, half cup milk, one and two-thirds cups flour, one and a half teaspoons baking powder
Cook this with the app: pantry check, scaling, and the assistant.