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Orange Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
699Calories
16 gProtein
128 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories699 kcal
Protein16 g
Carbohydrates128 g
Fiber2 g
Sugars114 g
Total Fat16 g
Saturated Fat5.6 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol294 mg
Sodium224 mg
Potassium456 mg
Calcium234 mg
Iron2.4 mg
Magnesium37 mg
Phosphorus308 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.7 mcg
Vitamin C53 mg
Vitamin A159 mcg
Vitamin E0.9 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.5 mg
Folate78 mcg
Choline243 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 108. The excerpt below is the record exactly as published.
ORANGE PIE. Orange, 1. Flour, 2 tablespoons. Sugar, 1 cup. Milk, 1 large cup. Eggs, 3. Pastry.
Cook this with the app: pantry check, scaling, and the assistant.