Orange Cream Pie

Name: Orange Cream Pie
Ingredients: the yolks of two eggs; one-half cup sugar; one-half cup milk; one heaping tablespoon flour

From The Pennsylvania German cook book, 1902

Mrs. C. O. Waltz.

Presented as published in 1902. 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

632Calories

17 gProtein

113 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories632 kcal

Protein17 g

Carbohydrates113 g

Fiber0 g

Sugars107 g

Total Fat14 g

Saturated Fat5.4 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat2 g

Omega-30.1 g

Cholesterol387 mg

Sodium189 mg

Potassium333 mg

Calcium208 mg

Iron2.2 mg

Magnesium29 mg

Phosphorus330 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D3.2 mcg

Vitamin C0 mg

Vitamin A199 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B121.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate60 mcg

Choline316 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.

ORANGE CREAM PIE. Take the yolks of two eggs, one-half cup sugar, one-half cup milk, one heap¬ ing tablespoon flou

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