Orange Pudding (2)

Ingredients

• The rind of 1 Seville
• 6 oz. fresh butter
• 6 oz. of white sugar
• 6 eggs
• I apple
• puff paste

Method

1. 1

   Grate the rind and mix with the butter and sugar, adding by degrees the eggs well beaten; scrape a raw apple and mix with the rest; line the bottom and sides of a dish with paste, pour in the orange mixture, and lay over it crossbars of paste.

2. 2

   It will take half an hour to bake.

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. ‘ Make some puff paste and lay it thin in a dish and round the rim ready to receive the pudding. Melt the butter, break the eggs and add them (the yolks of all, the whites of five) well beaten, to the melted butter. 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. : 610. Orange Pudding (z2)—Ingredients—The rind of 1 Seville 6 oz. fresh butter, 6 oz. of white sugar, 6 eggs, I apple

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