Iced Orange Pudding (Pouding Glace d'Orange)

Ingredients

• 1 pt. milk
• 2 eggs
• 2 table-sps. sugar
• 3 oranges
• 1 table-sp. wine or liqueur
• | pt. double cream
• 2 table-sps. macaroon crumbs
• 1 oz. candied orange peel

Method

1. 1

   First grate the rind very thinly off two of the oranges and rub it into the sugar until the two are thoroughly blended.

2. 2

   Then make a custard with the milk, eggs, and this flavoured sugar, let it cool, and add the strained juice of one of the oranges.

3. 3

   Peel the remaining two oranges, remove every particle of white skin, and cut the inside juicy part into small pieces, free from seeds.

4. 4

   Sprinkle these pieces with sugar, pour over them the wine or liqueur, and let them stand for some time.

5. 5

   Now whip the cream and add to it the cold custard; turn the mixture into a freezing pot and half freeze it.

6. 6

   Then add the pieces of orange, the candied peel finely chopped, and the macaroon crumbs.

7. 7

   Freeze again, and, when sufficiently firm, pack into a pudding mould and bury in ice from 2 to 3 hours.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 783. The excerpt below is the record exactly as published.

Iced Orange Pudding (Pouding Glaed d, I’Orange) 1 pt. milk. 2 eggs. 2 table-sps. sugar. 3 oranges. 1 table-sp. wine or liqueur. | pt. double cream. 2 table-sps. macaroon crumbs. 1 oz. candied orange peel

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