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Orange Cake
From Kentucky receipt book, 1903
Serves 4
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
Nutrition per serving
859Calories
23 gProtein
168 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories859 kcal
Protein23 g
Carbohydrates168 g
Fiber2.3 g
Sugars119 g
Total Fat13 g
Saturated Fat3.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol465 mg
Sodium185 mg
Potassium396 mg
Calcium114 mg
Iron5.9 mg
Magnesium39 mg
Phosphorus327 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.5 mcg
Vitamin C53 mg
Vitamin A201 mcg
Vitamin E1.4 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.2 mg
Folate166 mcg
Choline370 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 141. The excerpt below is the record exactly as published.
Orange Cake. . ^ One pound sugar, 10 eggs, ^ pound flour, 1 orange, 2 lemons
Cook this with the app: pantry check, scaling, and the assistant.