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Orange Pudding

Name: Orange Pudding
Yield: 2 servings
Ingredients: Grate the rind of a Seville orange; six ounces of fresh butter; six or eight ounces of lump sugar pounded; the whole of eight eggs well beaten; scrape a raw apple; put a paste at the bottom and sides of the dish

From Consult me, 1902

Serves 2

Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 354. The excerpt below is the record exactly as published.

ORANGE PUDDING.— Grate the rind of a Seville orange, put to it six ounces of fresh butter, six or eight ounces of lump sugar pounded : beat them all in a mortar, and add as you do it the whole of eight eggs well beaten and strained ; scrape a raw apple, and mix with the rest ; put a paste at the bottom and sides of the dish

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