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Orange Pie

Name: Orange Pie
Yield: 3 servings
Ingredients: one ounce butter; the grated yellow rind of two oranges; the juice and soft pulp of three oranges; half pint of sugar; four and one-half even tablespoonfuls of pounded and sifted crackers; four well-beaten eggs; one-half pint of rich milk or cream

From The household (of the Detroit free press), 1886

Serves 3

For a richer pie, use more sugar, butter, and eggs.

Presented as published in 1886. 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

551Calories

12 gProtein

109 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories551 kcal

Protein12 g

Carbohydrates109 g

Fiber7.5 g

Sugars96 g

Total Fat18 g

Saturated Fat2.7 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat2.8 g

Omega-30.2 g

Cholesterol270 mg

Sodium177 mg

Potassium651 mg

Calcium173 mg

Iron1.9 mg

Magnesium40 mg

Phosphorus203 mg

Zinc1.1 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D1.3 mcg

Vitamin C160 mg

Vitamin A140 mcg

Vitamin E1.6 mg

Vitamin K7.9 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.4 mg

Folate132 mcg

Choline222 mg

Caffeine0 mg

Water313 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 455. The excerpt below is the record exactly as published.

ORANGE PIE. Cream, one ounce butter and stir in the grated yellow rind of two oranges, the juice and soft pulp of three oranges and half pint of sugar, four and one-half even tablespoonfuls of pounded and sifted crackers, four well-beaten eggs and one-half pint of rich milk or cream

Cook this with the app: pantry check, scaling, and the assistant.