Orange Cake
From The Dudley book of cookery and household recipes, 1909
When cold, ice it with French icing made of half a pound of icing sugar worked well with the juice of the oranges.
Presented as published in 1909. 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
1554Calories
41 gProtein
317 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1554 kcal
Protein41 g
Carbohydrates317 g
Fiber8.6 g
Sugars176 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3 g
Omega-30.1 g
Cholesterol558 mg
Sodium688 mg
Potassium1094 mg
Calcium523 mg
Iron13 mg
Magnesium101 mg
Phosphorus628 mg
Zinc3.4 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C192 mg
Vitamin A280 mcg
Vitamin E2.2 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B121.3 mcg
Thiamin (B1)2 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate451 mcg
Choline471 mg
Caffeine0 mg
Water444 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 63. The excerpt below is the record exactly as published.
ORANGE CAKE SIX ounces of Vienna flour, five ounces of castor sugar, the rind of two oranges grated, one tea- spoonful of baking powder, three eggs
Cook this with the app: pantry check, scaling, and the assistant.