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Orange Filling for Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
941Calories
5 gProtein
225 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories941 kcal
Protein5 g
Carbohydrates225 g
Fiber0 g
Sugars215 g
Total Fat5.9 g
Saturated Fat1.6 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Cholesterol184 mg
Sodium18 mg
Potassium365 mg
Calcium49 mg
Iron1.1 mg
Magnesium24 mg
Phosphorus109 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C55 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate90 mcg
Choline139 mg
Caffeine0 mg
Water405 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 61. The excerpt below is the record exactly as published.
Orange Filling for Cake One cup sugar, one cup water, yolk of one egg; take grated rind and juice of one orange, add tablespoon of flour to thicken
Cook this with the app: pantry check, scaling, and the assistant.