vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pie
From The household cook book, 1902
Serves 2
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
785Calories
15 gProtein
135 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories785 kcal
Protein15 g
Carbohydrates135 g
Fiber3.1 g
Sugars108 g
Total Fat28 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol16 mg
Sodium279 mg
Potassium185 mg
Calcium116 mg
Iron8.3 mg
Magnesium17 mg
Phosphorus39 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A0 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate54 mcg
Choline3.1 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 238. The excerpt below is the record exactly as published.
ORANGE PIE — Take 1 cup sugar, 1 tablespoon butter, 1 table- spoon corn=starch, 1 teacup boiling water, yolks of 3 eggs, juice and grated rind of 1 orange
Cook this with the app: pantry check, scaling, and the assistant.