vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Orange Cake
From The Landmarks club cook book, 1903
Serves 6
This recipe is attributed to Mrs. W. H. Workman.
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
651Calories
6 gProtein
157 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein6.3 g
Carbohydrates157 g
Fiber0.9 g
Sugars123 g
Total Fat17 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol47 mg
Sodium180 mg
Potassium199 mg
Calcium168 mg
Iron2.7 mg
Magnesium22 mg
Phosphorus132 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C27 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate78 mcg
Choline7.2 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 107. The excerpt below is the record exactly as published.
ORANGE CAKE. Cake: One and a half cups sugar, half cup butter, three- quarters cup of sweet milk, two cups flour, two teaspoons bak- ing powder, four eggs (whites well beaten). Filling : Two cups sugar, one cup milk. Boil together seven minutes. Stir in bowl till cool. Grate into it half an orange, pulp and peel, and juice of one orange
Cook this with the app: pantry check, scaling, and the assistant.