Orange Pudding

Ingredients

• four oranges
• their weight in sugar
• an ounce and a half of butter
• the yolks of four eggs
• the whites of two eggs

Method

1. 1

   Cut oranges in quarters, remove pips, pound with sugar, and sieve.

2. 2

   Add yolks and beaten whites, and melted butter.

3. 3

   Line a dish with puff pastry, pour in the mixture, twist bars across, and bake in a hot oven.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 83. The excerpt below is the record exactly as published.

the yolks of four eggs, six ounces of flour gradually, two ounces of sweet almonds blanched and pounded. Beat the mixture till air bubbles rise. Whip up the whites to a stiff froth with a tiny pinch of salt and a knife, add them lightly. Have some small tins well greased, half fill them with the mixture, and bake them a golden colour. Note. — These may be served hot as a pudding, or cold as an afternoon tea cake. Pudding-, Hamilton. Place in a saucepan half a pint of milk, and in it three- quarters of an ounce of gelatine. Melt it carefully ; do not allow it to boil, or it will curdle ; strain it into a basin. When it is quite cool, add it to half a pint of cream sweet- ened and flavoured to taste. Have ready a mould that has 148 DOMESTIC COOKERY. been dipped into cold water ; pour into it sufficient to cover the bottom about an inch in thickness ; set it aside in a cool place to become firm. Cut four small penny spongecakes in slices, spreadapricot jam between the slices, squeeze over some orange juice ; stand them up on an end in the mould, leaving about half an inch all round the outer edge ; pour in the rest of the cream, &c. Put it in a cold place to stiffen. Turn it out on a glass dish. Serve with good custard sauce or not, according to taste. Pudding*, Indian. Butter a mould and ornament it with dried cherries. Put into a basin two penny spongecakes ; pour over them half a pint of boiling milk. Cover the basin and allow them to soak ten minutes ; then beat in one ounce of fine sugar, the yolks of three eggs, and the juice of half a lemon. Put the whites upon a clean dry plate ; add to them a tiny pinch of salt. Take a broad-pointed knife and whip them up to a stiff froth, stir them lightly into the pudding, pour into the mould, cover the top securely with buttered paper, and steam two hours. Note. — The best method of steaming is to place the mould in a pan of boiling water, allowing the water to come half way up the sides of the mould. Cover with a tightly fitting lid. Add more boiling water as it reduces. Pudding*, Marlborough. Take two penny spongecakes; cut them in half; spread some jam between ; place them in a buttered pie-dish. Cream well together two ounces of butter, two ounces of sugar, and the yolks of two eggs. Put the whites upon a clean dry plate with a tiny pinch of salt ; take a clean dry knife and beat them to a stiff froth. Mix them lightly with the other ingredients ; pour all over the spongecakes. Bake in a moderate oven ten minutes. DOMESTIC COOKERY. U9 Pudding-, Orange. Take four oranges and their weight in sugar. Cut them in quarters ; remove the pips j pound the oranges in a mortar with the sugar, then pass them through a sieve ; add to them the yolks of four eggs, and the whites of two well- beaten together ; also an ounce and a half of butter

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