Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
895
Calories
29g
Protein
26g
Fat
135g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 cup milk
- a pinch of salt
- 6 oranges very thin
- 1 egg
- butter the size of an egg
- salt
Directions
1
Mrs. T. A. Sherrard.
2
Slice 6 oranges very thin and sprinkle with powdered sugar. Take 1 pint flour, butter the size of an egg, 2 tablespoons sugar, yolk of 1 egg, 2 teaspoons baking powder, a pinch of salt, and 1 cup milk. Mix and bake in a square tin. When done split the cake, spread the oranges between the layers, and serve v;ith sugar and cream. Pineapple may be mixed with the oranges.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive