vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pie
From A calendar of dinners, with 615 recipes, 1913
Serves 3
Presented as published in 1913. 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
682Calories
16 gProtein
101 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein16 g
Carbohydrates101 g
Fiber0.2 g
Sugars92 g
Total Fat25 g
Saturated Fat4.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol43 mg
Sodium132 mg
Potassium323 mg
Calcium255 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus225 mg
Zinc1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.3 mg
Vitamin A65 mcg
Vitamin E3 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.6 mg
Folate10 mcg
Choline44 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 131. The excerpt below is the record exactly as published.
Orange Pie Coffee *Orange Pie—Line pie tin with Crisco pastry. Beat yolks of 3 eggs with 1 cup sugar till light; add 1 tablespoon cornstarch, 2% cup milk, grated rind and strained juice of 1 orange. Place in double boiler and stir till it thickens, then pour on to crust and bake 30 minutes. Cover top with meringue made with whites of eggs and sweetened with 3 tablespoons sugar and flavored with 1 teaspoon orange extract
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