Orange Pie

Name: Orange Pie
Ingredients: the yolks of four eggs; eight tablespoonfuls sugar; the juice and grated rind of two oranges; two-thirds cupful milk; whites of the four eggs; four tablespoonfuls powdered sugar

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

833Calories

16 gProtein

143 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories833 kcal

Protein16 g

Carbohydrates143 g

Fiber0 g

Sugars141 g

Total Fat24 g

Saturated Fat9.5 g

Monounsaturated Fat9.1 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol754 mg

Sodium96 mg

Potassium322 mg

Calcium290 mg

Iron1.9 mg

Magnesium23 mg

Phosphorus430 mg

Zinc2.3 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A311 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.2 mg

Folate99 mcg

Choline587 mg

Caffeine0 mg

Water180 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.

ORANGE PIE. Beat together the yolks of four eggs and eight table- spoonfuls sugar; add the juice and grated rind of two oranges and two-thirds cupful milk. Bake for thirty min- utes in an under crust. For meringue, beat whites of the four eggs with four tablespoonfuls powdered sugar

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