Orange Pudding

Ingredients

• two large Sevil oranges
• half a pound of sugar
• the yolks of six eggs
• three or four spoonfuls of thick cream
• half a Naples-biscuit
• a pound of very good fresh butter

Method

1. 1

   Boil oranges until tender, change water to remove bitterness.

2. 2

   Beat into a paste with sugar, mix with eggs, cream, and biscuit.

3. 3

   Pour into a dish with puff-paste and bake for three quarters of an hour.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 37. The excerpt below is the record exactly as published.

Orange Puddijig : — Take two large Sevil oranges, and grate off the rind, as far as they are yellow ; then put your oranges in fair water, and let them boil till they are tender ; shift the water three or four times to take out the bitterness ; when they are tender, cut them open, and take away the seeds and strings, and beat the other part in a mortar, with half a pound of sugar, till ’tis a paste ; then put in the yolks of six eggs, three or four spoonfuls of thick cream, half a Naples-biscuit grated ; mix these together, 1 1 8 Early Receipts. and melt a pound of very good fresh butter

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