Orange Delight
From The book of plain cooking, 1904
Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 49. The excerpt below is the record exactly as published.
Orange Delight Dissolve an ounce of gelatine. Carefully pare three oranges, removing all pith, and get pipless oranges if possible. Cut evenly in slices, and line a pudding-basin with them, sprinkling over with castor sugar. Make a custard of a packet of Bird’s custard powder, or two eggs
Cook this with the app: pantry check, scaling, and the assistant.