vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pie
From The home cook book, 1905
Serves 2
Presented as published in 1905. 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
629Calories
6 gProtein
123 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories629 kcal
Protein6.2 g
Carbohydrates123 g
Fiber4.3 g
Sugars117 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.1 g
Cholesterol298 mg
Sodium18 mg
Potassium377 mg
Calcium119 mg
Iron0.9 mg
Magnesium21 mg
Phosphorus137 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C96 mg
Vitamin A117 mcg
Vitamin E1 mg
Vitamin K0.7 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate91 mcg
Choline224 mg
Caffeine0 mg
Water182 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 186. The excerpt below is the record exactly as published.
ORANGE PIE Grate two good-sized oranges, yellow, pulp, all except the leathery centre skin. Add to them a cup of sugar, the yolks of three eggs, and three tablespoons of thick cream
Cook this with the app: pantry check, scaling, and the assistant.