Orange Cake

Name: Orange Cake
Ingredients: Six eggs beaten separately; one and one-half cups sugar; one-fourth teaspoon salt; one-half cup water; one cup Swans Down flour; two teaspoons fresh orange juice; one-half grated orange rind; one level teaspoon cream of tartar

From Natchez recipes, 1900

Mrs. Lucien Gaudet

Presented as published in 1900. 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

1608Calories

38 gProtein

307 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1608 kcal

Protein38 g

Carbohydrates307 g

Fiber0 g

Sugars303 g

Total Fat30 g

Saturated Fat9.4 g

Monounsaturated Fat11 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1116 mg

Sodium1018 mg

Potassium1245 mg

Calcium176 mg

Iron5.6 mg

Magnesium39 mg

Phosphorus596 mg

Zinc3.9 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C3.1 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K0.9 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.2 mg

Folate144 mcg

Choline882 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from Natchez recipes (1900), page 3. The excerpt below is the record exactly as published.

ORANGE CAKE Six eggs beaten separately, one and one-half cups sugar, one-fourth tea- spoon salt, one-half cup water, one cup Swans Down flour, two teaspoons fresh orange juice, one-half grated orange rind, one level teaspoon cream of tartar

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