Orange Cake
From The Institute cook book, 1913
Serves 2
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 113. The excerpt below is the record exactly as published.
1 pound flour 2 teaspoons vanilla Beat the butter and sugar to a cream; add the yolks of the eggs beaten light; then beat the whites to a stiff froth and add them alternately with the flour; flavor; put in two deep, buttered pans and bake in a moderate oven from forty to fifty minutes. ORANGE CAKE 1/2 pound butter Rind of 1 orange 1/2 pound sugar Juice of 2 oranges V2 pound flour 1 even teaspoon soda 5 eggs 1 teaspoon hot water
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