vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Orange Cake (The Queen)
From The housewife's referee, 1898
Serves 3
Cover with orange glace when cold.
Presented as published in 1898. 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
803Calories
20 gProtein
160 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein20 g
Carbohydrates160 g
Fiber4.3 g
Sugars112 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium545 mg
Calcium140 mg
Iron5.2 mg
Magnesium46 mg
Phosphorus285 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C96 mg
Vitamin A180 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.4 mg
Folate192 mcg
Choline309 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 156. The excerpt below is the record exactly as published.
Orange Cake {The Queen). — Put six eggs into a saucepan, add a small teaspoonful of essence of vanilla, the finely chopped rind of three oranges, ten ounces of castor sugar and a little saffron -yellow. Whip the mixture over boiling water till just warm, then remove from the fire and continue whipping the mixture till it is cold and as thick as whipped cream, then add six ounces of Vienna fiour
Cook this with the app: pantry check, scaling, and the assistant.