vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Orango Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 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
666Calories
13 gProtein
124 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories666 kcal
Protein13 g
Carbohydrates124 g
Fiber4 g
Sugars116 g
Total Fat16 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol302 mg
Sodium114 mg
Potassium426 mg
Calcium134 mg
Iron1.6 mg
Magnesium30 mg
Phosphorus202 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C106 mg
Vitamin A142 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate96 mcg
Choline236 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 206. The excerpt below is the record exactly as published.
Orango Pie Takotwo fine oranges and grate the rind and ali except the leathery dividing skin of the centro, carefully taking out ali the seeds. Add one cup of sugar, three tablespoons of cream, and the yolks of three eggs. Make a meringue of the whites of the eggs
Cook this with the app: pantry check, scaling, and the assistant.