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Orange Pie

Name: Orange Pie
Yield: 2 servings
Ingredients: the rind of one and the juice of two large oranges; a large cupful of sugar; a heaping tablespoonful of flour; the well-beaten yolks of three eggs; two tablespoonfuls of melted butter

From Original White House Cookbook, 1887

Serves 2

Juice of half a lemon improves it.

Presented as published in 1887. 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

647Calories

11 gProtein

114 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories647 kcal

Protein11 g

Carbohydrates114 g

Fiber1.8 g

Sugars108 g

Total Fat19 g

Saturated Fat9.1 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol308 mg

Sodium117 mg

Potassium263 mg

Calcium86 mg

Iron1.9 mg

Magnesium20 mg

Phosphorus177 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.5 mcg

Vitamin C53 mg

Vitamin A212 mcg

Vitamin E1.1 mg

Vitamin K1.2 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate64 mcg

Choline223 mg

Caffeine0 mg

Water138 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 210. The excerpt below is the record exactly as published.

OKANGE PIE. Grate the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoonful of flour ; add to this the well-beaten yolks of three eggs, two tablespoonfuls of melted butter

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