Orange Cake
From The Elm City cook book, 1896
Presented as published in 1896. 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 Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.
ORANGE CAKE. ee Ten eggs, reserving whites of three, one pound fine granulated sugar, grated peel of two lemons, and juice of one, one-half pound flour. Bake in layers. Make a boiled icing of the whites and three cups sugar, adding the juice of one lemon, reserve part of the icing for top, into the other put rind and juice of one orange
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