Orange Pie

Name: Orange Pie
Ingredients: To the juice and sliced pulp of two large oranges; add the grated yellow rind of one orange; Beat the yolks of three eggs; with a cupful of sugar; add to them a cup of milk

From La cuisine creole, 1885

Presented as published in 1885. 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

1254Calories

19 gProtein

256 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories1254 kcal

Protein19 g

Carbohydrates256 g

Fiber8.6 g

Sugars246 g

Total Fat22 g

Saturated Fat9.5 g

Monounsaturated Fat7.7 g

Polyunsaturated Fat2.5 g

Omega-30 g

Cholesterol580 mg

Sodium119 mg

Potassium1077 mg

Calcium512 mg

Iron1.9 mg

Magnesium68 mg

Phosphorus495 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D5.1 mcg

Vitamin C192 mg

Vitamin A312 mcg

Vitamin E2.1 mg

Vitamin K0.4 mcg

Vitamin B60.5 mg

Vitamin B122.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.3 mg

Folate182 mcg

Choline492 mg

Caffeine0 mg

Water554 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 77. The excerpt below is the record exactly as published.

ORANGE PIE. To the juice and sliced pulp of two large oranges, add the grated yellow rind of one orange. Beat the yolks of three eggs, with a cupf ul of sugar, and beat the whites to a high froth and add to them a cup of milk

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