Orange-Cake, No. 1

Name: Orange-Cake, No. 1
Ingredients: Yolks of five eggs; Whites of three eggs; 2 cupfuls of powdered sugar; 2 cupfuls of flour sifted three times; 1 teaspoonful of baking-powder; ½ cupful of water; Juice of one orange; Grated peel of one half orange

From Luncheons, 1902

The mixture will make a long layer for eight crescents.

Presented as published in 1902. 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

2284Calories

51 gProtein

463 gCarbs

28 gFat

Full nutrition (33 nutrients)

Calories2284 kcal

Protein51 g

Carbohydrates463 g

Fiber0 g

Sugars259 g

Total Fat28 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium484 mg

Potassium348 mg

Calcium315 mg

Iron15 mg

Magnesium69 mg

Phosphorus368 mg

Zinc1.8 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E4.8 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.9 mg

Niacin (B3)17 mg

Folate401 mcg

Choline0 mg

Caffeine0 mg

Water266 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 66. The excerpt below is the record exactly as published.

ORANGE-CAKE, No. 1 Tolks of five eggs, Whites of three eggs, 2 cupfuls of powdered sugar, 2 cupfuls of flour sifted three times with 1 teaspoonful of baking-powder, |- cupful of water. Juice of one orange, Grated peel of one half orange

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