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Orange Cake
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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
604Calories
8 gProtein
142 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein8.1 g
Carbohydrates142 g
Fiber2.9 g
Sugars112 g
Total Fat5.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium28 mg
Potassium335 mg
Calcium127 mg
Iron2.1 mg
Magnesium28 mg
Phosphorus113 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.6 mcg
Vitamin C61 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate80 mcg
Choline20 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 371. The excerpt below is the record exactly as published.
ORANGE CAKE. Mix two cups of sugar with the yolks of two eggs, then add the whites beaten to a stiff froth ; next, add a large tablespoonful of butter, then one cup of milk and flour to make as stiff as cup cake ; flavor to taste; bake in jelly pans. Filling— One lemon, two oranges; grate the rinds, add the juice, one cup of sugar, one tablespoonful of corn starch, one cup of water
Cook this with the app: pantry check, scaling, and the assistant.