Orange Cake
From Bread, cakes, and biscuits, 1902
Can be iced with marmalade or orange glace.
Presented as published in 1902. 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
2404Calories
61 gProtein
484 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories2404 kcal
Protein61 g
Carbohydrates484 g
Fiber13 g
Sugars335 g
Total Fat33 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.9 g
Omega-30.1 g
Cholesterol1116 mg
Sodium1935 mg
Potassium1631 mg
Calcium1253 mg
Iron17 mg
Magnesium140 mg
Phosphorus1164 mg
Zinc5.5 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D6 mcg
Vitamin C287 mg
Vitamin A539 mcg
Vitamin E4.1 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)13 mg
Folate575 mcg
Choline927 mg
Caffeine0 mg
Water715 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 62. The excerpt below is the record exactly as published.
Put six whole eggs into a delicately clean stewpan with a saltspoonful of essence of vanilla, lOoz. caster sugar, the grated rind of three oranges, and a tea- spoonful of liquid carmine. Stand the pan in another three parts full of boiling water, and whisk it over the fire till the ingredients are warm, then lift it off and continue whipping till they are quite cold, and as light and thick as stiffly- whipped cream. Now stir into it 6oz. of fine flour and H 98 BREAD, CAKES, AND BISCUITS. §oz. of baking powder
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Cook this with the app: pantry check, scaling, and the assistant.