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Sliced Orange Pie
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. 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
552Calories
3 gProtein
134 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein2.9 g
Carbohydrates134 g
Fiber6.7 g
Sugars121 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium52 mg
Potassium500 mg
Calcium110 mg
Iron0.4 mg
Magnesium28 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C144 mg
Vitamin A30 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate84 mcg
Choline23 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 423. The excerpt below is the record exactly as published.
Sliced Orange Pie, pare oranges very thin, soak whole in water three days, changing water frequently. Boil until soft. When cold, cut a thick slice from the top and bottom, and the rest in thin slices ; bake in rich under crust, fill- ing with layers of sugar
Cook this with the app: pantry check, scaling, and the assistant.