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Orange-Lemon Pie
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
853Calories
4 gProtein
120 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories853 kcal
Protein3.8 g
Carbohydrates120 g
Fiber1.8 g
Sugars108 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium4883 mg
Potassium274 mg
Calcium115 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus94 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate32 mcg
Choline0 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 54. The excerpt below is the record exactly as published.
Orange-Lemon Pie. 4 eggs. 1 cup sugar. lJ/2 tablespoon flour. 1 cup cream. Grated rind and juice of 1 orange. Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.