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Orange Shortcake
From Buckeye cookery, 1892
Serves 6
Berries may be used instead of oranges. Recipe by Mrs. Canby, Belle-Fontaine.
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
307Calories
9 gProtein
65 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein9.1 g
Carbohydrates65 g
Fiber0 g
Sugars0 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium159 mg
Potassium115 mg
Calcium103 mg
Iron4.9 mg
Magnesium23 mg
Phosphorus124 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)5.6 mg
Folate134 mcg
Choline0 mg
Caffeine0 mg
Water9.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 125. The excerpt below is the record exactly as published.
ORANGE SHORTCAKE. ; One quart flour, two table-spoons butter, two tea-spoons baking powder thoroughly mixed with the flour; mix (not very stiff) with — cold wate
Cook this with the app: pantry check, scaling, and the assistant.