Orange Cream Pudding

Ingredients

• •>4 cup water
• 2 tablespoons lemon juice
• Yz cup orange juice
• J^> cup sugar
• Rind of I small orange, grated lightly
• 3 tablespoons cornstarch
• i egg separated
• A few grains of salt

Method

1. 1

   Put the water, the fruit juices, and the orange rind into a small saucepan, and bring gradually to a boil.

2. 2

   Mix the sugar and the starch together thoroughly.

3. 3

   Beat the white stiff; then pour the boiling liquid, slowly at first, into the sugar and starch, and stir smooth.

4. 4

   Return it to the fire, and stir until it comes to a good boil; then pour it in a steady stream into the stiffly beaten white, beating with a whip as it enters the egg, until well mixed.

5. 5

   Pour into wetted molds, and let cool.

6. 6

   Turn out on sauce dishes, and serve with custard sauce made from the yolk, with milk, as usual.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 113. The excerpt below is the record exactly as published.

ORANGE CREAM PUDDING •>4 cup water 2 tablespoons lemon juice Yz cup orange juice J^> cup sugar Rind of I small orange, 3 tablespoons cornstarch grated lightly i egg separated A few grains of salt

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