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Orange Pie
From The new Kentucky home cook book, 1884
Serves 8
Presented as published in 1884. 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
30Calories
0 gProtein
5 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories30 kcal
Protein0.2 g
Carbohydrates5.1 g
Fiber0 g
Sugars3.7 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium16 mg
Potassium2 mg
Calcium0.3 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus1.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.9 mcg
Choline0.2 mg
Caffeine0 mg
Water0.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 113. The excerpt below is the record exactly as published.
ORANGE PIE. Line a pie-dish with rich pastry, then lay in some sliced oranges and apples ; sprinkle over these plenty of white su- gar, with some melted batter; place more oranges and ap- ples, until the pan is full. Grate a little nutmeg over the top. Cover the pie with paste
Cook this with the app: pantry check, scaling, and the assistant.