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Orange Custard Pie
From Virginia Cookery-book, 1884
Serves 2
Presented as published in 1884. 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
808Calories
23 gProtein
141 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories808 kcal
Protein23 g
Carbohydrates141 g
Fiber0.9 g
Sugars107 g
Total Fat18 g
Saturated Fat5.9 g
Monounsaturated Fat7 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol571 mg
Sodium279 mg
Potassium248 mg
Calcium103 mg
Iron5.2 mg
Magnesium25 mg
Phosphorus358 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.5 mcg
Vitamin C3.3 mg
Vitamin A163 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.2 mg
Folate107 mcg
Choline377 mg
Caffeine0 mg
Water212 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 86. The excerpt below is the record exactly as published.
Juice and grated rind of one orange, three-fourths of a cup of sugar, one cup of water, one heaping table-spoon- ful of flour mixed in a little of the water, four well-beaten eggs, reserving the whites of two for frosting ; fill into crust and bake. For the frosting beat the whites of the reserved eggs to a stiff froth, with two table-spoonfuls of powdered sugar
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