vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pie
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
564Calories
17 gProtein
100 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein17 g
Carbohydrates100 g
Fiber9.2 g
Sugars82 g
Total Fat13 g
Saturated Fat4.7 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol382 mg
Sodium175 mg
Potassium606 mg
Calcium301 mg
Iron2.4 mg
Magnesium47 mg
Phosphorus309 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2.8 mcg
Vitamin C145 mg
Vitamin A212 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1 mg
Folate101 mcg
Choline319 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 79. The excerpt below is the record exactly as published.
ORANGE PIE. Grate the yellow rind of one fresh orange, take the juice and pulp of two large oranges, add to them one cupful of sugar and the beaten yolks of three eggs; mix one cupful of milk with the whites of the eggs, beaten to a stiff froth
Cook this with the app: pantry check, scaling, and the assistant.