Orange Cake

Name: Orange Cake
Ingredients: Two cups of sugar; two cups of flour; one-half cup of milk; one teaspoonful of cream tartar; one-half teaspoonful of soda; four eggs (leaving out white of one); the grated peel and juice of one lemon

From High-Street cook book, 1885

Hood's Sarsaparilla makes the weak strong.

Presented as published in 1885. 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

2867Calories

58 gProtein

614 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories2867 kcal

Protein58 g

Carbohydrates614 g

Fiber2.8 g

Sugars410 g

Total Fat28 g

Saturated Fat8.6 g

Monounsaturated Fat8.2 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol759 mg

Sodium344 mg

Potassium1751 mg

Calcium340 mg

Iron19 mg

Magnesium115 mg

Phosphorus806 mg

Zinc5 mg

Copper0.6 mg

Manganese2 mg

Vitamin D5.2 mcg

Vitamin C53 mg

Vitamin A360 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.7 mg

Vitamin B122.4 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)17 mg

Folate506 mcg

Choline615 mg

Caffeine0 mg

Water374 g

As published

This recipe was extracted from High-Street cook book (1885) by C.I. Hood & Co. (Lowell, Mass.), Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.

Orange Cake. Two cups of sugar, two cups of flour, one-half cup of milk, one teaspoonful of cream tartar, one-half teaspoonful of soda, four eggs (leaving out white of one), the grated peel and juice of one lemon

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