Orange Pie
From The Common sense recipe book, 1898
Presented as published in 1898. 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
971Calories
29 gProtein
177 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories971 kcal
Protein29 g
Carbohydrates177 g
Fiber8.6 g
Sugars167 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.4 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium930 mg
Calcium257 mg
Iron3.9 mg
Magnesium60 mg
Phosphorus446 mg
Zinc2.8 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C192 mg
Vitamin A360 mcg
Vitamin E2.7 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.2 mg
Folate202 mcg
Choline618 mg
Caffeine0 mg
Water465 g
As published
This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 78. The excerpt below is the record exactly as published.
ORANGE PIE. Beat together the yolks of four eggs and eight tablespoontuls of sugar; grate the skin of two oranges and with the juice and two-thirds of a tumbler of milk, add the eggs and sugar. Bake for half an hour in an under crust. For the frosting beat the whites of four eggs to a firm paste with four tablespoonfuls of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.