Orange Cream Pie

Name: Orange Cream Pie
Ingredients: 14 cup sugar; 1 cup cold water; yolks of 2 eggs; juice and rind of one large orange; 2 tablespoons cornstarch or flour; pinch of salt

From The Carbon County cook book, 1926

Submitted by MRS. J. B. MIDDLETON.

Presented as published in 1926. 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

479Calories

16 gProtein

84 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories479 kcal

Protein16 g

Carbohydrates84 g

Fiber3.6 g

Sugars66 g

Total Fat10 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium168 mg

Potassium459 mg

Calcium144 mg

Iron3.3 mg

Magnesium38 mg

Phosphorus256 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C106 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.9 mg

Folate117 mcg

Choline294 mg

Caffeine0 mg

Water470 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.

Orange Cream Pie. 14 cup sugar, 1 cup cold water, yolks of 2 eggs well beaten, juice and rind of one large orange, 2 tablespoons cornstarch or flour, pinch of salt

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