vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orange Pie No. 2
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
459Calories
19 gProtein
48 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein19 g
Carbohydrates48 g
Fiber4.3 g
Sugars42 g
Total Fat27 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol16 mg
Sodium0.9 mg
Potassium328 mg
Calcium73 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus26 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A20 mcg
Vitamin E4.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate54 mcg
Choline15 mg
Caffeine0 mg
Water240 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.
1 tablespoon butter, 1 table- spoon corn=starch, 1 teacup boiling water, yolks of 3 eggs, juice and grated rind of 1 orange. Mix all together. Bake in an open shell. When set, cover with a meringue made with the whites of the eggs, and brown in the oven Orange Pie No. 2. — Use the grated rind and juice of 2 oranges. Cream 1 tables^Doon butter with 4 tablesjjoons sugar; into this beat the yolks of 3 eggs, then the whites of 2, beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.