vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Orange Cake
From Cookery for every household, 1914
Serves 10
Time to bake: not specified. Probable cost: not specified.
Presented as published in 1914. 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
316Calories
4 gProtein
73 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein3.8 g
Carbohydrates73 g
Fiber0.1 g
Sugars59 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium70 mg
Potassium48 mg
Calcium39 mg
Iron1.3 mg
Magnesium6.7 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.7 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate34 mcg
Choline44 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 934. The excerpt below is the record exactly as published.
Orange Cake 6 oz. Vienna flour. The grated rind of 1 orange 3 eggs. 1 tea-sp. baking powder. 5 oz. castor sugar. Icing.— I lb. icing sugar, and the juice of 1 orange.
Cook this with the app: pantry check, scaling, and the assistant.