Recipe Manuscript

To Make An Orrange Cake

Name: To Make An Orrange Cake
Prep time: PTPT20M
Cook time: PTPT1H
Yield: 12
Cuisine: European
Ingredients: 225 g bitter almonds (or 200 g sweet almonds + 1/2 tsp almond extract, as substitute); 285 g plain flour; 9 large eggs (use around 160 g yolks and 135 g whites; only half the whites); 2 oranges (zest only); 450 g powdered sugar

1720

From the treasured pages of Cookbook of 1720 approximately

Unknown Author

Culinary Enlightenment (1700 - 1800)European Intermediate Dessert

Original Recipe • 1720

Original Manuscript(circa Culinary Enlightenment, 1700 - 1800)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Make An Orrange Cake

"Take half a pound of biter Almonds blanch them, & beat them in a Mortar indifferantly fine, take ten ounces of Flower, nine Eggs, only half the whites, grate the rinds of two Orranges, one pound of powder Sugar, mix them all well to geather, & bake them in an hour in a Moderate Oven."

Note on the Original Text

Recipes from this era are written in continuous prose with minimal punctuation or separation of ingredients and method. Quantities are often in weight measures such as ‘pounds’ and ‘ounces’, and there’s little distinction between instruction and ingredient lists. Spelling variations like 'biter' for 'bitter', 'Flower' for 'flour', and 'Orrange' for ‘orange’ reflect either dialect or evolving orthography of early 18th-century English. Instructions assume a knowledgeable cook, omitting details about tin size, oven temperature, or preparation steps that modern readers expect.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of 1720 approximately - Click to view recipe in book

Title

Cookbook of 1720 approximately (1720)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1720

Publisher

Unknown

Background

A delightful window into early 18th-century kitchens, this historical culinary tome brims with recipes, culinary wisdom, and the flavors of a bygone era—offering food enthusiasts a taste of both tradition and intrigue.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe hails from England around 1720, a period when almonds and oranges were imported luxuries, often showcased in special cakes for festive occasions. Cakes, at this time, were evolving into their modern forms with the increasing use of refined sugar and flour, and elaborate confections became signs of prestige and hospitality. Powdered sugar and citrus would have been costly, so this orange cake was a treat for the well-to-do household, likely served at tea tables or during celebrations.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The cook would have used a mortar and pestle to pound the almonds into a paste, a large mixing bowl (possibly stoneware), and strong arms or a wooden spoon to combine the dense batter. Whisks or forks would have beaten the eggs, and a hand-held grater used for the orange rinds. The bakehouse oven, heated with wood or coal, was regulated by experience and touch, with the 'moderate oven' achieved either by letting it cool after initial heating or controlling the fire's intensity.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

8 oz bitter almonds (or 7 oz sweet almonds + 1/2 tsp almond extract, as substitute)
10 oz plain flour
9 large eggs (use around 5.6 oz yolks and 4.8 oz whites; only half the whites)
2 oranges (zest only)
16 oz (1 lb) powdered sugar

Instructions

Begin by blanching 8 ounces of bitter almonds (or substitute with a mix of 7 ounces sweet almonds and almond extract due to the scarcity of true bitter almonds).
Using a food processor or mortar and pestle, grind them to a fairly fine paste.
In a large bowl, combine the ground almonds with 10 ounces of plain flour.
Add the grated zest from two oranges for that aromatic citrus note.
Crack 9 large eggs, but use only about 4 and a half of the whites (approximately 5.6 ounces yolks and 4.8 ounces whites)–this softer ratio makes the cake luxuriously textured.
Measure out 1 pound (16 ounces) of powdered sugar and thoroughly mix with the other ingredients.
Stir gently to form a thick batter.
Pour into a prepared cake tin and bake at 340°F (moderate oven) for about an hour, or until a skewer comes out clean.
Cool slightly before unmoulding.

Estimated Calories

410 per serving

Cooking Estimates

It takes about 20 minutes to prepare the ingredients and workspace, and around 1 hour to actually bake the cake. The recipe serves about 12 people, with each serving containing approximately 410 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.