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Orange Pie
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
715Calories
16 gProtein
136 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories715 kcal
Protein16 g
Carbohydrates136 g
Fiber4.6 g
Sugars126 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol294 mg
Sodium213 mg
Potassium628 mg
Calcium268 mg
Iron1.9 mg
Magnesium45 mg
Phosphorus311 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C96 mg
Vitamin A179 mcg
Vitamin E1.4 mg
Vitamin K3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.1 mg
Folate97 mcg
Choline260 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 100. The excerpt below is the record exactly as published.
OEANGE PIE. To the juice and sliced pulp of two large fresh oranges, add the grated yellow rind of one orange. Beat the yolks of three eggs with a cupful of sugar and beat the whites to a high froth and add to them a cup of milk. Mix all the above together. Have ready a nice puff paste
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