Amber Pudding

Ingredients

• Put twelve ounces of finely powdered loaf-sugar
• a pound of butter
• the yolks of fifteen eggs
• as much candied orange, beaten to a fine paste

Method

1. 1

   Melt the butter, and mix both well; then add the yolks of the eggs well beaten, and as much candied orange, beaten to a fine paste, as will add color and flavor.

2. 2

   Line the dish with paste for turning out, fill it up with the above, lay a crust over the top, and bake in a slow oven.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 67. The excerpt below is the record exactly as published.

Amber Pudding. “ Put twelve ounces of finely powdered loaf-sugar, and a pound of butter, into a saucepan ; melt the butter, and mix both well : then add the yolks of fif- teen eggs well beaten, and as much candied orange, beaten to a fine paste

Cook this with the app: pantry check, scaling, and the assistant.