Orange-Pineapple Pie

Name: Orange-Pineapple Pie
Ingredients: 1/2 cup sugar; 1/3 cup flour; 1/4 t. salt; 3 T. orange juice; 2 cups milk; 2 T. butter; 2 eggs; 1 cup crushed pineapple

From Wilkes County Home Demonstration Club cook book, 1947

Mrs. JBeParhier, Pores Knob Club

Presented as published in 1947. 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

1145Calories

34 gProtein

199 gCarbs

48 gFat

Full nutrition (34 nutrients)

Calories1145 kcal

Protein34 g

Carbohydrates199 g

Fiber2 g

Sugars164 g

Total Fat48 g

Saturated Fat12 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol493 mg

Sodium2667 mg

Potassium1321 mg

Calcium709 mg

Iron4.9 mg

Magnesium121 mg

Phosphorus764 mg

Zinc3.9 mg

Copper0.4 mg

Manganese3.2 mg

Vitamin D6.7 mcg

Vitamin C38 mg

Vitamin A321 mcg

Vitamin E1.3 mg

Vitamin K1 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.4 mg

Niacin (B3)4.1 mg

Folate139 mcg

Choline393 mg

Caffeine0 mg

Water763 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 49. The excerpt below is the record exactly as published.

3 T. butter Dat SY LUD Beat egg yolks with sugar. Mix flour with little water to make smooth paste. Add to first mixture. Add milk, salt and syrup. Cook in double boiler until thick. Remove from fire and add butter and vanilla. Cool. Pour in crust. Use white of eggs for meringue. Add 4 T. sugar to mer- ingue. Mrs. Sallie Norman Pleasant Ridge Club ORANGE-PINEAPPLE PIE % cup sugar 1-3 cup flour ta te salt 38 T. orange juice 2 cups milk Zev puter 2 eggs 1 cup crushed pineapple

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