Orange Meringue Pudding

Ingredients

• half a pint of milk
• a couple of ounces of bread-crumbs
• the yolks of two eggs
• two ounces of pounded sugar
• the grated rind of four oranges
• half an ounce of fresh butter
• the whites of the eggs

Method

1. 1

   Soak bread-crumbs in milk.

2. 2

   Beat yolks with sugar and orange rind, add orange pulp and bread.

3. 3

   Mix in butter and half the beaten egg whites.

4. 4

   Pour into a buttered dish, top with remaining whites, sprinkle sugar, and bake for 45 minutes.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 19. The excerpt below is the record exactly as published.

Orange Meringue Pudding. Pour half a pint of milk over a couple of ounces of bread-crumbs, and let them soak till cold. Beat up the yolks of two eggs till light ; add two ounces of pounded sugar, and the grated rind of four oranges. Cut away all the white pith and press the pulp of the oranges through a wire sieve. Add the orange-pulp and bread to the sugar, break it up in pieces, and stir in half an ounce of fresh butter. Beat up the whites of the eggs

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