vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Short Cake
From The New century cook book, 1899
Serves 2
Recipe attributed to Mrs. H. A. Williams.
Presented as published in 1899. 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
642Calories
12 gProtein
139 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein12 g
Carbohydrates139 g
Fiber5.7 g
Sugars131 g
Total Fat7.9 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol279 mg
Sodium109 mg
Potassium501 mg
Calcium128 mg
Iron1.8 mg
Magnesium31 mg
Phosphorus182 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C122 mg
Vitamin A140 mcg
Vitamin E1.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.6 mg
Folate95 mcg
Choline238 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 113. The excerpt below is the record exactly as published.
Orange Short Cake. Peel two large oranges, chop them fine, remove seeds, add one-half peeled lemon, and one cup of sugar; spread between the layers of short-cake while it is hot. It is very nice with the whites of three eggs beaten light and two tablespoons of sugar
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