vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Orange Pie
From Miss Parloa's kitchen companion, 1887
Serves 2
Meringue should be cooked with the oven door open.
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
9 gProtein
148 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein9.3 g
Carbohydrates148 g
Fiber14 g
Sugars121 g
Total Fat5.5 g
Saturated Fat1.6 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium224 mg
Potassium589 mg
Calcium250 mg
Iron1.8 mg
Magnesium45 mg
Phosphorus143 mg
Zinc1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C218 mg
Vitamin A119 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate105 mcg
Choline162 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 311. The excerpt below is the record exactly as published.
Orange Pie. For a plate that holds a pint, use the rind of one large orange, and the juice of two large or three small ones, a cupful of water, a cupful of sugar, two level table-spoon- fuls of corn-starch, one of powdered sugar, one-eighth of a teaspoonful of salt, and two eggs
Cook this with the app: pantry check, scaling, and the assistant.