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Orange Custard Pie

Name: Orange Custard Pie
Yield: 2 servings
Ingredients: Sugar, 1 cup; Lemon, 1; Flour 2, tablespoons; Orange, 1; Salt, a tiny pinch; Eggs, 2; Milk, 1 cup

From Mary Jane's cook book, 1916

Serves 2

Presented as published in 1916. 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

617Calories

13 gProtein

127 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories617 kcal

Protein13 g

Carbohydrates127 g

Fiber3.2 g

Sugars115 g

Total Fat9.4 g

Saturated Fat3.9 g

Monounsaturated Fat2.7 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol201 mg

Sodium4978 mg

Potassium484 mg

Calcium235 mg

Iron2 mg

Magnesium37 mg

Phosphorus259 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D2.2 mcg

Vitamin C80 mg

Vitamin A119 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate64 mcg

Choline171 mg

Caffeine0 mg

Water269 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 106. The excerpt below is the record exactly as published.

ORANGE CUSTARD PIE. Sugar, 1 cup. Lemon, 1. Flour 2, tablespoons. Orange, 1. Salt, a tiny pinch. Eggs, 2. Milk, 1 cup

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