Orange Cake
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Icing: Beat the whites of three eggs very light, add three cups of sugar. In half of this icing, add the juice and grated rind of an orange and the juice of half a lemon.
Presented as published in 1909. 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
601Calories
52 gProtein
12 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein52 g
Carbohydrates12 g
Fiber2.8 g
Sugars4 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.7 g
Omega-30.1 g
Cholesterol1488 mg
Sodium570 mg
Potassium690 mg
Calcium250 mg
Iron7.6 mg
Magnesium56 mg
Phosphorus808 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D8 mcg
Vitamin C53 mg
Vitamin A641 mcg
Vitamin E4.4 mg
Vitamin K1.2 mcg
Vitamin B60.8 mg
Vitamin B123.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.4 mg
Folate199 mcg
Choline1181 mg
Caffeine0 mg
Water394 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 25. The excerpt below is the record exactly as published.
ORANGE CAKE, MRS. WILKES. Two tumblers sugar. One and one-half tumblers flour, unsifted. Fight eggs. One lemon. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.