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Filling for Orange Pie or Baked Pudding
From Fruit recipes, 1907
Serves 2
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
523Calories
9 gProtein
116 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein8.8 g
Carbohydrates116 g
Fiber6.2 g
Sugars100 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol202 mg
Sodium81 mg
Potassium547 mg
Calcium141 mg
Iron1.4 mg
Magnesium34 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C149 mg
Vitamin A100 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate100 mcg
Choline162 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 91. The excerpt below is the record exactly as published.
FILLING FOR ORANGE PIE OR BAKED PUDDING Pare to the juice-pulp one large orange, halve and core it and cut into small pieces. Add three-fourths cup sugar and set aside. In another vessel mix smooth two tablespoonfuls of cornstarch with three-fourths cup of sweet milk. Add the zest (see The Lemon) of two oranges or grated rind,of one, with one tablespoon of butter. Bring this to a boil (in double cooking-vessel) when add the yolks of two well-beaten eggs
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