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Orange Cake
From Mrs. Maclurcan's cookery book, 1899
Serves 3
Presented as published in 1899. 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
766Calories
23 gProtein
145 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories766 kcal
Protein23 g
Carbohydrates145 g
Fiber0.9 g
Sugars67 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol372 mg
Sodium480 mg
Potassium275 mg
Calcium210 mg
Iron12 mg
Magnesium40 mg
Phosphorus332 mg
Zinc2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.9 mg
Niacin (B3)7 mg
Folate202 mcg
Choline296 mg
Caffeine0 mg
Water149 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 116. The excerpt below is the record exactly as published.
6 eggs The juice of 2 oranges 2^ cups of flour 1 laTge teaspoonful of 1 cup of sugar Elliott's Queensland A pinch of salt baking powder. Mode. — Break the eggs and put the whites into one basin and the yolks into another ; beat the yolks for five minutes, next add the sugar and beat for twenty minutes, Cakes. then add the whites well beaten ; then take a cup of boiling wate
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