Orange Shortcake

Name: Orange Shortcake
Ingredients: one cup of sugar; one tablespoon of butter; the well-beaten yolks of three eggs; one cup of milk; two cups of sifted flour; large teaspoon of baking powder

From Trinity cook book, 1925

Serves six persons.

Presented as published in 1925. 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

2055Calories

54 gProtein

408 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories2055 kcal

Protein54 g

Carbohydrates408 g

Fiber0 g

Sugars213 g

Total Fat37 g

Saturated Fat9.2 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol619 mg

Sodium784 mg

Potassium921 mg

Calcium696 mg

Iron17 mg

Magnesium116 mg

Phosphorus914 mg

Zinc4.8 mg

Copper0.5 mg

Manganese2 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B122.7 mcg

Thiamin (B1)2.6 mg

Riboflavin (B2)2.1 mg

Niacin (B3)17 mg

Folate472 mcg

Choline484 mg

Caffeine0 mg

Water356 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 27. The excerpt below is the record exactly as published.

ORANGE SHORTCAKE Cream together one cup of sugar and one tablespoon of butter, the well- beaten yolks of three eggs and one cup of milk; two cups of sifted flour and large teaspoon of baking powder

Cook this with the app: pantry check, scaling, and the assistant.