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Orange Pie
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
695Calories
3 gProtein
176 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein2.8 g
Carbohydrates176 g
Fiber1.4 g
Sugars162 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.8 mg
Potassium313 mg
Calcium28 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A0.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate60 mcg
Choline2.6 mg
Caffeine0 mg
Water155 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 261. The excerpt below is the record exactly as published.
ORANGE PIE 1 cup orange juice 3 egg yolks Juice 1 lemon 1% cup sugar 3 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.