Orange Cake
From Principles of cooking, 1914
The cake may be baked in layers and then cut into squares or diamond shapes and frosted all over.
Presented as published in 1914. 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 Principles of cooking (1914) by Emma Conley, page 51. The excerpt below is the record exactly as published.
Orange Cake. — Cream five tablespoons of butter; add one cup of sugar, grated rind of one orange, three eggs, one half cup of milk, one and three fourths cups of flour, three teaspoons of baking powder, one fourth teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.