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Orange Pie

Name: Orange Pie
Yield: 1 servings
Ingredients: 1 cupful orange juice; % teaspoonful salt; 2 eggs; 2% tablespoonfuls flour; % cupful sugar; 1% teaspoonfuls butter

From The farm cook & rule book, 1923

Serves 1

Presented as published in 1923. 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

716Calories

17 gProtein

141 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories716 kcal

Protein17 g

Carbohydrates141 g

Fiber0 g

Sugars121 g

Total Fat27 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol419 mg

Sodium1312 mg

Potassium621 mg

Calcium87 mg

Iron3.1 mg

Magnesium43 mg

Phosphorus270 mg

Zinc1.5 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C75 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.5 mg

Folate150 mcg

Choline294 mg

Caffeine0 mg

Water299 g

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 73. The excerpt below is the record exactly as published.

Orange Pie 1 cupful orange juice % teaspoonful salt 2 eggs 2% tablespoonfuls flour % cupful sugar 1% teaspoonfuls butter

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