Orange Cake
From Every-day dishes and every-day work, 1897
A little lemon juice improves if oranges are not tart.
Presented as published in 1897. 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
796Calories
23 gProtein
165 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories796 kcal
Protein23 g
Carbohydrates165 g
Fiber8.6 g
Sugars59 g
Total Fat7.1 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium892 mg
Calcium196 mg
Iron8.3 mg
Magnesium76 mg
Phosphorus285 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D1 mcg
Vitamin C192 mg
Vitamin A120 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.5 mg
Folate332 mcg
Choline177 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 84. The excerpt below is the record exactly as published.
Orange Cake. — Prepare the cake as for sponge cake, and bake in two layers. For the filling, take two good-sized, juicy oranges. Flavor two tablespoonfuls of sugar by rubbing it over the skin of the oranges ; then peel, remove the white rind, and cut into small pieces, discarding the seeds and the central pith. Put the orange pulp in a china bowl, and set in a dish of boil- ing water. When it is hot, stir in a heaping teaspoonful of corn-starch which has been braided smooth in two spoonfuls of water. Stir constantly until the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg
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