Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Hickory Nut | not in our table | 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
- two cupfuls of sugar
- one cupful of sweet milk
- two teaspoonfuls of baking powder
- one-half cupful of corn starch
- one-half cupful more of flour
- one cupful of stoned raisins
- one cupful of walnuts
- one-fourth pound of citron
- one cupful of sugar
- one-half cupfuls of flour
- one-half cupful of sweet milk
- one-half cupful of water
- one cupful of melted butter
- three cupfuls of sugar
- one cupful of milk
- one teaspoonful of soda
- one pound of sugar
- a cupful of butter
- one-half cup- fuls of flour
- four eggs
- two eggs
- one saved
- 77 okange cake --
- two cream of tartar
- six eggs
- two oranges
- two small cupfuls of flour
- two small cupfuls of sugar
- one orange
- butter the size of a hickory nut
Directions
Three-fourths of a cupful of butter, two cupfuls of sugar, one cupful of sweet milk, two and one-half cup- fuls of flour, two teaspoonfuls of baking powder, four eggs, beaten separately, one-half cupful of corn starch, or one-half cupful more of flour, mixed with the baking powder, one cupful of stoned raisins, one cupful of walnuts, one-fourth pound of citron, flavor with almond ; bake slowl}'^ in a deep tin one hour. In putting in raisins and nuts, mix with a little flour to prevent them from falling to the bottom.
Mrs. a. J. McGiLVRAY.
ORANGE CAKE— No. 1.
One cupful of sugar, one and one-half cupfuls of flour, two eggs, one-half cupful of sweet milk, butter size of an ^gg, two teaspoonfuls of baking powder.
Filling. — One-half cupful of water, small half-cupful of sugar, butter the size of a hickory nut, two eggs, the white of one saved for frosting, small teaspoonful of corn starch. Mix the sugar and corn starch together, beat the yolks and add to the sugar and the grated rind of the orange, add the hot water and butter, and cook until it thickens; when done, add the juice of the orange, and the beaten white of the egg.
Mrs. J. W. Squires.
THE GOOD CHEER COOK BOOK. 77
OKANGE CAKE— No. 2.
One cupful of melted butter, three cupfuls of sugar, four and one-half cupfuls of flour, one cupful of milk, one teaspoonful of soda, two cream of tartar, six eggs ; separate the eggs.
Filling. — One pound of sugar, whites of four eggs, the rind and juice of two oranges; save enough of the icing for the top before putting in the orange ; let the cake get partly cold before puttnig together.
Mrs. John Rumsey.
ORANGE CAKE— No. .3.
Two small cupfuls of flour, two small cupfuls of sugar, small half-cupful of water, j^olks of four eggs and whites of two, juice and grated rind of one orange, two teaspoonfuls of baking powder ; bake in layers and put together with any orange filling.
Mrs. John Robinson,
Green Bay, Wis.