Try this Orange Chiffon Pie recipe, or contribute your own.
Suggest a better descriptionMix the sugar and cornstarch, add the orange juice and bring to a boil stirring constantly. Boil for 2 minutes. Beat egg yolks slightly and add to the cooked mixture, boiling for another minute. Remove from heat and pour into baked pie shells. Beat the egg whites, add 1/2 cup sugar and continue to beat until stiff. Pile on top of pies and bake in a slow 325F oven for 15 to 18 minutes or until brown. From: Syds Cookbook. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sydsbook.zip
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Serving Size: 1 Serving (1198g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 3097 | ||
Calories from Fat: 449 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.9g | 67 % | |
Saturated Fat 15.5g | 78 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 6.9g | ||
Cholesterol 2115mg | 651 % | |
Sodium 701.3mg | 24 % | |
Potassium 868.1mg | 23 % | |
Total Carbohydrate 617.7g | 182 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 617.4g | ||
Protein 63.6g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3097
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