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Orange Pie

Name: Orange Pie
Yield: 1 servings
Ingredients: one teacupful of sugar; the rind and juice of one orange; the yolks of three eggs; one tablespoonful of flour; a pinch of salt; two tablespoonfuls of milk

From Harper's cook book encyclopædia, 1902

Serves 1

Thorough beating and slow baking are necessary for success.

Presented as published in 1902. 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

729Calories

28 gProtein

55 gCarbs

45 gFat

Full nutrition (33 nutrients)

Calories729 kcal

Protein28 g

Carbohydrates55 g

Fiber3.6 g

Sugars42 g

Total Fat45 g

Saturated Fat0.6 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol3.7 mg

Sodium28 mg

Potassium356 mg

Calcium117 mg

Iron1 mg

Magnesium25 mg

Phosphorus81 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C106 mg

Vitamin A9.7 mcg

Vitamin E8.5 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.3 mg

Folate58 mcg

Choline5.4 mg

Water262 g

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 291. The excerpt below is the record exactly as published.

Orange Pie. — Line the pie - dish with a paste rolled very thin and set aside in a cool place. Beat one teacupful of sugar, the rind and juice of one orange, the yolks of three eggs, and one table -spoonful of flour and a pinch of salt; then beat the whites to a stiff froth and stir into the sugar and other ingredients with two table-spoonfuls of mil

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