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Orange Cakes
From Cassell's dictionary of cookery, 1892
Serves 1
Time: two hours to boil the orange rinds.
Presented as published in 1892. 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
367Calories
3 gProtein
94 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories367 kcal
Protein3.3 g
Carbohydrates94 g
Fiber8.3 g
Sugars81 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium4.3 mg
Potassium626 mg
Calcium151 mg
Iron0.4 mg
Magnesium38 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C202 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate115 mcg
Choline30 mg
Caffeine0 mg
Water361 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1025. The excerpt below is the record exactly as published.
Orange Cakes. — Peel some Seville oranges. Weigh the rinds, and boil them in two or three waters until they can be easily pierced with a for.k. Drain the water from them, and jjound them in a mortar with double their weight in powdered sugar, and the pulp and juice of the oranges
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