Orange Cake

Name: Orange Cake
Ingredients: half a cup of sugar; the yolks of four eggs; half a teaspoon of vanilla; four tablespoons of flour; strawberry jam; icing

From Pan-Pacific cook book, 1915

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

2584Calories

18 gProtein

502 gCarbs

62 gFat

Full nutrition (33 nutrients)

Calories2584 kcal

Protein18 g

Carbohydrates502 g

Fiber5.7 g

Sugars397 g

Total Fat62 g

Saturated Fat20 g

Monounsaturated Fat30 g

Polyunsaturated Fat8.3 g

Cholesterol734 mg

Sodium583 mg

Potassium846 mg

Calcium178 mg

Iron8.7 mg

Magnesium76 mg

Phosphorus553 mg

Zinc2.7 mg

Copper0.9 mg

Manganese1 mg

Vitamin D3.7 mcg

Vitamin C28 mg

Vitamin A259 mcg

Vitamin E5.9 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)2.5 mg

Folate187 mcg

Choline607 mg

Caffeine4.9 mg

Water179 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 82. The excerpt below is the record exactly as published.

half a cup of sugar, the yolks of four eggs and half a teaspoon of vanilla and beat for five minutes; add four tablespoons of flour, beat again and fold in the whites, beaten stiff. Pour into a round buttered tin and bake for i about twenty minutes. Cool, turn out on a platter, spread lightly with strawberry jam and then with icing

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