Orange Pudding
From True food values and their low costs, 1916
Presented as published in 1916. 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 True food values and their low costs (1916) by William S. Birge, page 54. The excerpt below is the record exactly as published.
Orange Pudding Take enough puff paste to line a pie dish, the juice of three large oranges, the yolks of three eggs, quarter of a pound of sugar and half pint of milk
Cook this with the app: pantry check, scaling, and the assistant.