Orange Cake Filling

Name: Orange Cake Filling
Ingredients: 1 orange (juice and rind grated); 2 tablespoons flour; 2 cups sugar; 1 cup whipping cream; 1 egg

From Favorite recipes (North Carolina, 1948), 1948

Mrs. Leon Ivey

Presented as published in 1948. 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

2565Calories

14 gProtein

443 gCarbs

90 gFat

Full nutrition (34 nutrients)

Calories2565 kcal

Protein14 g

Carbohydrates443 g

Fiber3.6 g

Sugars417 g

Total Fat90 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol427 mg

Sodium140 mg

Potassium624 mg

Calcium256 mg

Iron2.6 mg

Magnesium45 mg

Phosphorus291 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C106 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2 mg

Folate94 mcg

Choline147 mg

Caffeine0 mg

Water332 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 9. The excerpt below is the record exactly as published.

ORANGE CAKE FILLING 1 orange (juice and rind grated) 2 tablespoons flour 2 cups sugar 1 cup whipping cream 1 egg

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