Orange Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Orange shortcake is better.
Presented as published in 1895. 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
351Calories
5 gProtein
89 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein5.1 g
Carbohydrates89 g
Fiber13 g
Sugars76 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium1.1 mg
Potassium978 mg
Calcium217 mg
Iron0.6 mg
Magnesium54 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C287 mg
Vitamin A59 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate162 mcg
Choline45 mg
Caffeine0 mg
Water498 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.
Orange Pie. Slice three or four oranges into a plate lined with paste, sprinkle well with sugar, two tablespoons of water
Cook this with the app: pantry check, scaling, and the assistant.