Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
817
Calories
22g
Protein
21g
Fat
135g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- two cups confectioners' su- gar
- one tablespoon butter
- 2 cups sugar
- 1 cup sweet milk
- three oranges
- 15 whites
- 5 ieaspoons baking powder 2 cups sugar
- 1 cup
Directions
1
Make light sponge roll. Spread with orange cream, three oranges, pulp and juice, two cups confectioners' su- gar, one tablespoon butter. Stir over steam until creamy and put on roll while hot. Serve with orange sauce.
2
"BRIDE'S CAKE."
3
15 whites. 5 ieaspoons baking powder
4
2 cups sugar. sifted 5 times with 1 lb,
5
1/2 Ih. butter (1 cup). of flour.
6
1 cup sweet milk. Almond and vanilla.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive