Orange Cake

Name: Orange Cake
Ingredients: Two cups of sugar; two cups of flour; one-half cup of milk; one teaspoonful of cream tartar; one-half teaspoonful of soda; four eggs; the grated peel and juice of one lemon; the whites of two eggs; the grated peel and juice of one orange

From High-Street cook book, 1885

Hood's Sarsaparilla makes the weak strong.

Presented as published in 1885. 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

2985Calories

66 gProtein

637 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories2985 kcal

Protein66 g

Carbohydrates637 g

Fiber6.4 g

Sugars426 g

Total Fat28 g

Saturated Fat8.6 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol759 mg

Sodium360 mg

Potassium2050 mg

Calcium417 mg

Iron19 mg

Magnesium134 mg

Phosphorus848 mg

Zinc5.2 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D5.2 mcg

Vitamin C159 mg

Vitamin A360 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.8 mg

Vitamin B122.4 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)18 mg

Folate551 mcg

Choline615 mg

Caffeine0 mg

Water581 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.

Orange Cake. Two cups of sugar, two cups of flour, one-half cup of milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, four eggs (leaving out white of one), the grated peel and juice of one lemon. Frosting. — The whites of two eggs and the grated peel and juice of one orange

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