Orange Cake

Name: Orange Cake
Ingredients: Two cups sugar; one-half cup butter; two eggs; three cups flour; one cup milk; one-half teaspoon soda; teaspoon cream tartar; the peel of one orange; the whites of three eggs; one cup powdered sugar; the juice of two oranges

From Home dissertations, 1891

Presented as published in 1891. 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

4134Calories

77 gProtein

922 gCarbs

114 gFat

Full nutrition (34 nutrients)

Calories4134 kcal

Protein77 g

Carbohydrates922 g

Fiber19 g

Sugars572 g

Total Fat114 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol653 mg

Sodium268 mg

Potassium2892 mg

Calcium771 mg

Iron25 mg

Magnesium221 mg

Phosphorus977 mg

Zinc5.7 mg

Copper1 mg

Manganese3 mg

Vitamin D4.3 mcg

Vitamin C355 mg

Vitamin A276 mcg

Vitamin E1.6 mg

Vitamin K0.3 mcg

Vitamin B61 mg

Vitamin B122.2 mcg

Thiamin (B1)4.2 mg

Riboflavin (B2)3 mg

Niacin (B3)27 mg

Folate807 mcg

Choline337 mg

Caffeine0 mg

Water874 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 136. The excerpt below is the record exactly as published.

ORANGE CAKE. Two cups sugar, one-half cup butter, mixed together; two eggs, three cups flour, one cup milk, one-half teaspoon soda, teaspoon cream tartar. For the cream, grate the peel of one orange in the frosting, whip the whites of three eggs, add one cup powdered sugar, the juice of two oranges

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