Orange Pudding.
One pint of milk, the juice of six oranges and rind of three,
eight eggs, half a cupful of butter, one large cupful of granu-
lated sugar, a quarter of a cupful of powdered sugar, one
table-spoonful of ground rice, paste to line the pudding dish✪ Orange Pudding.
Mix the ground rice with a little of the cold milk. Put the
remainder of the milk in the double boiler, and when it
boils, stir in the mixed rice. Stir for five minutes ; then add
the butter, and set away to cool. Beat together the sugar,
the yolks of the eight eggs and whites of four. Grate the
rind and squeeze the juice of the oranges into this. Stir all
into the cooked mixture. Have a pudding dish, holding
about three quarts, lined with paste. Pour the preparation
into this, and bake in a moderate oven for forty minutes.
Beat the remaining four whites of the eggs to a stiff froth,
and gradually beat in the powdered sugar. Cover the pud-
ding with this. Return to the oven, and cook ten minutes,
having the door open. Set away to cool. It must be ice
cold when served.
274 MISS PARLOA'S NEW COOK BOOK.
Orange Pudding, No. 2.
One cupful and a half of granulated sugar, six table- spoon-
fuls of the powdered, six eggs, six large, or eight small, sweet
oranges, half a package of gelatine, one quart of boiling milk✪ Orange Pudding, No. 2.
Soak the gelatine for two hours in one cupful of the milk.
Put the remaining milk in the double boiler. Beat together
the yolks of the eggs and the granulated sugar. When the
milk boils, stir in the gelatine, and then the beaten yolks and
sugar. Stir constantly until the mixture begins to thicken
(which will be about five minutes) ; then remove from the
fire and put away to cool. Pare the oranges, and free them
of seeds and tough parts. Put them in a large glass dish,
and when the custard has cooled, pour it over the fruit. Let
this stand in a cold place six or eight hours. Beat the whites
of the eggs to a stiff froth, and gradually beat in the powdered
sugar. Cover the pudding with this, and serve.
Royal Diplomatic Pudding.
Soak half a box of gelatine in half a cupful of cold water
one or two hours. Pour on this two-thirds of a pint of boil-
ing water, and add the juice of a lemon, a cupful of sugar
and half a pint of wine✪ Royal Diplomatic Pudding. Stir, and strain. Have two
moulds, one holding two quarts, the other a quart. Put a
layer of jelly in the large mould, and place on ice. When
hard, garnish with candied cherries, cut in two. Pour in a
few spoonfuls of liquid jelly, not hot, to hold the cherries,
and then pour in enough to cover them. When the
jelly is perfectly hard, set the small mould in the
centre of the large one, and fill the space between with jelly.
Fill the small mould with ice, and set both in a basin of ice
water. When the jelly is again hard, remove the ice from the
small mould, which fill with warm water, and lift it out care-
fully. The vacant space is to be filled with custard made
by the following recipe : The yolks of five eggs, half a cup-
iPreS AND PUDDHSTGS. 275
Page 134 · 3 recipe records on this page
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Orange Pudding. One pint of milk, the juice of six oranges and rind of three, eight eggs, half a cupful of butter, one large cupful of granulated sugar, a quarter of a cupful of powdered sugar, one table-spoonful of ground rice, paste to line the pudding dish. Mix the ground rice with a little of the cold milk. Put the remainder of the milk in the double boiler, and when it boils, stir in the mixed rice. Stir for five minutes ; then add the butter, and set away to cool. Beat together the sugar, the yolks of the eight eggs and whites of four. Grate the rind and squeeze the juice of the oranges into this. Stir all into the cooked mixture. Have a pudding dish, holding about three quarts, lined with paste. Pour the preparation into this, and bake in a moderate oven for forty minutes. Beat the remaining four whites of the eggs to a stiff froth, and gradually beat in the powdered sugar. Cover the pudding with this. Return to the oven, and cook ten minutes, having the door open. Set away to cool. It must be ice cold when served.
Orange Pudding, No. 2.
One cupful and a half of granulated sugar, six table- spoonfuls of the powdered, six eggs, six large, or eight small, sweet oranges, half a package of gelatine, one quart of boiling milk. Soak the gelatine for two hours in one cupful of the milk. Put the remaining milk in the double boiler. Beat together the yolks of the eggs and the granulated sugar. When the milk boils, stir in the gelatine, and then the beaten yolks and sugar. Stir constantly until the mixture begins to thicken (which will be about five minutes) ; then remove from the fire and put away to cool. Pare the oranges, and free them of seeds and tough parts. Put them in a large glass dish, and when the custard has cooled, pour it over the fruit. Let this stand in a cold place six or eight hours. Beat the whites of the eggs to a stiff froth, and gradually beat in the powdered sugar. Cover the pudding with this, and serve.
Royal Diplomatic Pudding. Soak half a box of gelatine in half a cupful of cold water one or two hours. Pour on this two-thirds of a pint of boiling water, and add the juice of a lemon, a cupful of sugar and half a pint of wine. Stir, and strain. Have two moulds, one holding two quarts, the other a quart. Put a layer of jelly in the large mould, and place on ice. When hard, garnish with candied cherries, cut in two. Pour in a few spoonfuls of liquid jelly, not hot, to hold the cherries, and then pour in enough to cover them. When the jelly is perfectly hard, set the small mould in the centre of the large one, and fill the space between with jelly. Fill the small mould with ice, and set both in a basin of ice water. When the jelly is again hard, remove the ice from the small mould, which fill with warm water, and lift it out carefully. The vacant space is to be filled with custard made by the following recipe : The yolks of five eggs, half a cup-
[illustration: PIES AND PUDDINGS. 275]
Records on this page
Orange PuddingOrange Pudding, No. 2Royal Diplomatic Pudding