Orange Cake

Name: Orange Cake
Ingredients: Six ounces of Vienna Flour; Five ounces of Castor Sugar; Kind and juice of one Orange, grated; One teaspoonful of Baking-powder; Three Eggs

From High-class cookery recipes, 1897

Presented as published in 1897. 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

No method was recorded for this recipe.

Nutrition per serving

1467Calories

39 gProtein

295 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1467 kcal

Protein39 g

Carbohydrates295 g

Fiber3.6 g

Sugars157 g

Total Fat18 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium234 mg

Potassium740 mg

Calcium195 mg

Iron13 mg

Magnesium83 mg

Phosphorus522 mg

Zinc3.4 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D3 mcg

Vitamin C106 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)12 mg

Folate388 mcg

Choline441 mg

Caffeine0 mg

Water287 g

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 80. The excerpt below is the record exactly as published.

Orange Cake. Ingredients, Six ounces of Vienna Flour. Five ounces of Castor Sugar. Kind and juice of one Orange, grated. One teaspoonful of Baking-powder. Three Eggs

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