Orange Pie
From Luncheons, breakfasts, simple dinners and carving, 1905
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
254Calories
5 gProtein
64 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein5.1 g
Carbohydrates64 g
Fiber13 g
Sugars50 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0 mg
Potassium977 mg
Calcium216 mg
Iron0.5 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
Water469 g
As published
This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 15. The excerpt below is the record exactly as published.
Orange Pie — Use the same receipt as for lemon pie, only use oranges instead of lemons.
Cook this with the app: pantry check, scaling, and the assistant.