Orange Cakes
From À la mode cookery, 1902
The centre can be ornamented with slices of orange preserve.
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
1554Calories
41 gProtein
317 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1554 kcal
Protein41 g
Carbohydrates317 g
Fiber7.2 g
Sugars173 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium720 mg
Potassium1040 mg
Calcium533 mg
Iron14 mg
Magnesium104 mg
Phosphorus661 mg
Zinc3.6 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C213 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.7 mg
Vitamin B121.3 mcg
Thiamin (B1)1.9 mg
Riboflavin (B2)1.6 mg
Niacin (B3)13 mg
Folate433 mcg
Choline441 mg
Caffeine0 mg
Water443 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 75. The excerpt below is the record exactly as published.
Orange Cakes Beat three eggs and five ounces of castor sugar to a cream, add six ounces of Vienna flour into which has been put a teaspoonful of baking-powder and the grated rind of one orange. Beat all well together and bake in dariole-moulds in a quick oven for a quarter of an hour. When cold, ice with the following icing : — Squeeze the juice from a large juicy orange
Cook this with the app: pantry check, scaling, and the assistant.