Orange Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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 The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 63. The excerpt below is the record exactly as published.
Orange Pudding No. 1. 2 large oranges. 8 ounces of powdered sugar. 1 stale small sponge cake. 8 ounces of butter. 1 gill of mixed wine and brandy. 6 eggs. Grate the rind and squeeze the juice of the oranges, re- moving the pips. Rub the butter and sugar to a cream; add the wine. Beat the whites and yolks of the eggs together very light; add them gradually to the mixture. Have ready a buttered pudding dish edged with flaky pie crust or good plain paste (see recipes), neatly notched. The cake may be rolled and added to the mixture, but it will make it a little less rich. Fill the pudding dish with the mixture and bake in a moderately quick oven for 30 minutes. When cool, sift powdered sugar over the top and serve. Miss Von Destinon, Baked Lemon Pudding No. 1. Proceed exactly as above, using lemons instead of oranges. Delicious. Miss Von Destinon, Baked Orange Pudding No. 2. 8 ounces of sugar. 2 oranges. 4 ounces of butter. 6 eggs. Grate the rind of the oranges and squeeze the juice. Cream together butter and sugar; beat in the yolks of eggs one at a time; then add the orange rind and juice. Beat the whites to a stiff froth. Have ready a deep pie dish lined with PUDDINGS 165 flaky pie crust or good plain paste (see recipes). Beat the whites into the batter with a few long, slow strokes. Put the mixture into the pie dish and bake in a moderately quick oven for 20 to 25 minutes. Miss Von Destinon, Orange Pudding. V/i cups powdered sugar. Juice of 2 oranges and 1 lemon. J/2 box gelatine. Dissolve gelatine in 2-3 cup water; melt over teakettle; 5 eggs
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