Orange Cake
From The Landmarks club cook book, 1903
Serves 2
This recipe is attributed to Mrs. H. C. Austin.
Presented as published in 1903. 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
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 107. The excerpt below is the record exactly as published.
ORANGE CAKE. Cake: One and a half cups sugar, half cup butter, three- quarters cup of sweet milk, two cups flour, two teaspoons bak- ing powder, four eggs (whites well beaten). Filling : Two cups sugar, one cup milk. Boil together seven minutes. Stir in bowl till cool. Grate into it half an orange, pulp and peel, and juice of one orange. Stir until cool. Put between layers when both are cool. Mrs. W. H. Workman. ORANGE CAKE. Three eggs, one cup sugar, one cup flour, butter size of an egg, one teaspoonful sweet milk, one teaspoonful baking pow- der. Bake in layers and use the following filling: Beat the whites of two eggs, add two tablespoonfuls of sugar, grated rind of one and juice of two oranges
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