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Orange Short Cake
From The Twin-city housewife, 1920
Serves 6
Presented as published in 1920. 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
462Calories
5 gProtein
33 gCarbs
35 gFat
Full nutrition (33 nutrients)
Calories462 kcal
Protein4.6 g
Carbohydrates33 g
Fiber0 g
Sugars0.3 g
Total Fat35 g
Saturated Fat8.7 g
Monounsaturated Fat15 g
Polyunsaturated Fat9.2 g
Cholesterol0 mg
Sodium158 mg
Potassium57 mg
Calcium95 mg
Iron2.5 mg
Magnesium12 mg
Phosphorus78 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate67 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 58. The excerpt below is the record exactly as published.
Orange Short Cake Make a dough of two cups flour, one cup shortening, two teaspoons baking powder, one-half teaspoon sugar, a pinch of salt and two-thirds of a cup of milk or water, or milk and water. Line pie tin as for a pie, only thicker. Spread a little shortening on and then put on top layer which should just fit in center
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