vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Prize Orange Pie
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
657Calories
15 gProtein
133 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein15 g
Carbohydrates133 g
Fiber6.5 g
Sugars126 g
Total Fat16 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol388 mg
Sodium4994 mg
Potassium631 mg
Calcium169 mg
Iron2.1 mg
Magnesium40 mg
Phosphorus237 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C144 mg
Vitamin A190 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.8 mg
Folate128 mcg
Choline317 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 106. The excerpt below is the record exactly as published.
PRIZE ORANGE PIE. Oranges, 3. Fine sugar, 1 cup. Eggs, 4. Butter, 1 tablespoon. Salt, a pinch.
Cook this with the app: pantry check, scaling, and the assistant.