Orange Cake

Name: Orange Cake
Ingredients: Two cups of sugar; two cups of flour; one-half cup of water; two teaspoonfuls baking powder; a little salt; yolks of five eggs; whites of three eggs; grated rind and juice of one orange; and one lemon

From Mother Hubbard's cupboard, 1887

Presented as published in 1887. 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

3127Calories

79 gProtein

618 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories3127 kcal

Protein79 g

Carbohydrates618 g

Fiber0 g

Sugars417 g

Total Fat44 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1488 mg

Sodium1521 mg

Potassium1233 mg

Calcium818 mg

Iron22 mg

Magnesium138 mg

Phosphorus1291 mg

Zinc7.1 mg

Copper0.8 mg

Manganese2.1 mg

Vitamin D8 mcg

Vitamin C55 mg

Vitamin A640 mcg

Vitamin E4.2 mg

Vitamin K1.2 mcg

Vitamin B60.9 mg

Vitamin B123.6 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)17 mg

Folate641 mcg

Choline1176 mg

Caffeine0 mg

Water607 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 35. The excerpt below is the record exactly as published.

ORANGE CAKE. Two cups of sugar, two cups of flour, one-half cup of water, two teaspoonfuls baking powder, a little salt, yolks of five eggs, whites of three eggs, grated rind and juice of one orange and one lemon

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