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Orange Cake

Name: Orange Cake
Yield: 1 servings
Ingredients: The weight of 3 eggs in castor sugar, butter, and flour; castor sugar; butter; flour; a small teaspoon of baking powder; the grated rind of an orange; half the juice

From The "A1" cookery book, 1901

Serves 1

This cake is very nice iced, and the icing should be flavoured and coloured with a little orange juice and ornamented with dried fruits or sweets.

Presented as published in 1901. 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

344Calories

21 gProtein

34 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories344 kcal

Protein21 g

Carbohydrates34 g

Fiber5.4 g

Sugars24 g

Total Fat15 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium708 mg

Potassium656 mg

Calcium461 mg

Iron4 mg

Magnesium48 mg

Phosphorus456 mg

Zinc2.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3 mcg

Vitamin C160 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.8 mg

Niacin (B3)1.3 mg

Folate138 mcg

Choline441 mg

Caffeine0 mg

Water349 g

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 89. The excerpt below is the record exactly as published.

Orange Cake. — The weight of 3 eggs in castor sugar, butter, and flour. Beat the sugar and butter to a light cream, add two eggs (whites and yolks beaten together), then half the flour, beating well ; then add the grated rind of an orange and half the juice. Put in the rest of the flour and a small teaspoon of baking powder

Cook this with the app: pantry check, scaling, and the assistant.