Dessert
Filling for orange cake
Marion Harland’s original method for Filling for orange cake, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Beat the whites of two eggs very stiff with one cupful of powdered sugar;
- add the juice and half the grated peel of an orange.
- Whip to a soft cream, and spread between the layers when they are cold.
Historical transcription
Source method
- 1
Beat the whites of two eggs very stiff with one cupful of powdered sugar; add the juice and half the grated peel of an orange. Whip to a soft cream, and spread between the layers when they are cold.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.