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Orange Cake
From Mrs. Lincoln's Boston cook book, 1884
Serves 8
Presented as published in 1884. 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
225Calories
5 gProtein
45 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories225 kcal
Protein4.7 g
Carbohydrates45 g
Fiber0 g
Sugars26 g
Total Fat3.5 g
Saturated Fat1.5 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol52 mg
Sodium25 mg
Potassium178 mg
Calcium31 mg
Iron1.6 mg
Magnesium9.9 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0.8 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate44 mcg
Choline40 mg
Caffeine0 mg
Water28 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 221. The excerpt below is the record exactly as published.
Orange Cake. 2 eggs. 1 cup sugar. 1 tablesp. melted butter. 3^ cup milk. 1^ cup flour. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 tablespoonful orange juice and a Uttle of the grated rind
Cook this with the app: pantry check, scaling, and the assistant.