Orange Chiffon Pie

Name: Orange Chiffon Pie
Ingredients: 1 level tbep. gelatine; 1 tbsp. grated orange rind; i cup cold water; 1 tbsp. lemon juice; 4 eggs; 1 cup sugar; 5 cup orange juice; 3 tap. salt

From Our favorite recipes (Stake Relief Society, 1954), 1954

Presented as published in 1954. 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

1669Calories

42 gProtein

327 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1669 kcal

Protein42 g

Carbohydrates327 g

Fiber0.7 g

Sugars301 g

Total Fat24 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium7307 mg

Potassium2563 mg

Calcium251 mg

Iron4.7 mg

Magnesium157 mg

Phosphorus635 mg

Zinc3.1 mg

Copper0.8 mg

Manganese0.4 mg

Vitamin D4 mcg

Vitamin C389 mg

Vitamin A321 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B121.8 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.6 mg

Folate458 mcg

Choline592 mg

Caffeine0 mg

Water1379 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 27. The excerpt below is the record exactly as published.

ORANGE CHIFFON PIE 1 level tbep. gelatine 1 tbsp. grated orange rind i cup cold water 1 tbsp. lemon juice 4 eggs 1 cup sugar 5 cup orange juice 3 tap. salt

Cook this with the app: pantry check, scaling, and the assistant.