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Orange Meringue Pie
From The Swedish, French, American cook book, 1918
Serves 3
Top with meringue if desired.
Presented as published in 1918. 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
285Calories
9 gProtein
48 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein9.1 g
Carbohydrates48 g
Fiber0.1 g
Sugars40 g
Total Fat6.7 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium98 mg
Potassium244 mg
Calcium48 mg
Iron1.3 mg
Magnesium18 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C25 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate55 mcg
Choline196 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 562. The excerpt below is the record exactly as published.
Orange Meringue Pie {Tourte a la Meringue d’ Orange) Make pie crust [see recipe: Pie Crust]. Roll out very thin. Line a pie plate, bake in oven until golden brown, then fill. Filling. One cup orange juice, one cup water, four eggs, half cup sugar, a pinch of salt, two tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.