Orange Custard Pudding

Ingredients

• Strained Juice of 4 sweet Oranges
• 1 gill Water
• 2 ozs. Sugar
• 3 Eggs
• 1 oz. Cox’s Gelatine

Method

1. 1

   Soak the Gelatine in the water for about ten minutes.

2. 2

   Make a custard of the juice of the oranges and yolks of eggs, add the sugar and dissolved Gelatine and stir till it thickens.

3. 3

   Strain into a basin.

4. 4

   When cool and beginning to set, stir in lightly but thoroughly the whisked whites of eggs, and pour into a mould rinsed in cold water, and let stand till firm.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 25. The excerpt below is the record exactly as published.

1 oz. Cox’s Gelatine. 4 ozs. Demerara Sugar. 2 Eggs. Grated rind and strained juice of I Lemon. Finger Sponge Cakes. 1 pint cold Water. or 3)- No. 29 to 35, using h oz. Cox’s Gelatine to i pint Milk). 38 (99) LEMON JELLY AND CORNFLOUR MOULD. pints Jelly, as per Recipe ^ oz. Cornflour, I pint Milk, i oz. No. I or 3, using an extra Sugar, f gill of Water. ^ oz. Gelatine. j oz. Cox’s Gelatine. A few drops Cox’s Vanilla Yolks of 2 Eggs, well beaten. Essence. Soak the Gelatine in the water for about ten minutes, mix the cornflour with a little of the cold milk and place with the remain- ing milk and sugar in a stewpan, and boil for eight minutes. Now add_the beaten yolks of eggs and soaked Gelatine, and stir until it thickens. Then strain into a basin and add the vanilla essence. Pour into a flat mould or tin, and let set. Unmould and cut the custard into small rounds or cube shapes. Pour about two inches of the lemon jelly into a mould and let set, then put in the fancy rounds with enough jelly to set them, then continue to fill with alternate laj'ers of the jelly and custard until the mould is full. When firm, turn out and serve. (100) RICE MOULD WITH STEWED FRUIT. 3 oz. Best Rice. \ pint Custard. 1 pint Milk. \ pint Cream. 2 ozs. Castor Sugar. ^ oz. Cox’s Gelatine. A few drops Cox’s Vanilla Es- Some fresh stewed Fruit, sence. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes and then dissolve slowly over the fire. When cool beat it up with the cream. Wash, pick, blanch and cook the rice until tender in the rest of the milk with the sugar. Turn out into a basin to cool, add the custard, dissolved Gelatine and cream. Pour into border mould previously rinsed in cold water. W^hen firm turn out quickly on to a cold dish. Fill the centre with stewed fruit. If preferred, mould in the usual way and serv'e with stewed fruit. The result is better if the rice be soaked in milk a few hours. (101) HONEYCOMB PUDDING. I oz. Gox’s Gel.\tine. i teaspoonful of Cox’s Vanilla 3 oz. Sugar. Essence. 1 pint Milk. 2 Eggs. A little Water. Soak the Gelatine in sufficient water to cover it for about ten minutes. Stir over the fire till the Gelatine is dissolved, then add the .sugar anti milk. Now add the beaten yolks of eggs and vanilla, stir until it thicken.s, but be careful not to let it boil. Whip the whites of the eggs to a stiff froth, and stir gently into the mix- ture. Pour at oHce into a mould riiiicj in cold water. 39 (102) ORANGE CUSTARD PUDDING. Strained Juice of 4 sweet | gill Water. Oranges. 2 ozs. Sugar

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