Orange Pudding (1)

Ingredients

• Puff paste
• % lb. of butter
• 9 eggs
• 1 Seville orange
• % lb. of white sugar
• a teaspoonful of orange flower water
• 2 teaspoonfuls of rose water
• 4 pt. of cream
• 1 hard biscuit

Method

1. 1

   Make some puff paste and lay it thin in a dish and round the rim ready to receive the pudding.

2. 2

   Melt the butter, break the eggs and add them (the yolks of all, the whites of five) well beaten, to the melted butter.

3. 3

   Shake well together, then grate the yellow part of the rind of the orange, add the sugar finely sifted; mix all well together, add the orange-flower water and rose water and cream; grate into the mixture a hard biscuit; mix all the ingredients thoroughly, pour into the dish lined with paste, and bake very carefully as long as you would a custard pudding.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 101. The excerpt below is the record exactly as published.

Orange Pudding (1)—Ingredients—Puff paste, % lb. of butter, 9 eggs, 1 Seville orange, % lb. of white sugar, a teaspoonful of orange flower water, 2 teaspoonfuls of rose water, 4 pt. of cream, 1 hard biscuit

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