Orange Pudding

Ingredients

• 6 oranges cut up fine
• 1 quart of sweet milk
• 2 tablespoonful of cornstarch
• 6 tablespoonful of sugar
• pinch of salt
• yolks of 6 eggs

Method

1. 1

   Make custard with milk, cornstarch, sugar, and egg yolks.

2. 2

   Stir in oranges after removing from stove.

3. 3

   Make icing with egg whites and sugar, spread on custard.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 5. The excerpt below is the record exactly as published.

quart of sweet milk, with j4- of ^ cupfnl ol grated chocolate, when cool, add 3- oiks of 5 eggs I cup of sugar, flavor with vanilla. Bake >2 hour beat whites stiff, and add 4 tatlespoonful of fine sug- ar, spread en tcp and brown in oven. Mrs M. D. Hirtzler. 1033 N 10 th Str Fruit Rice Pudding One large teacupful of rice, a little water to cook it partially dry line an earthen basin with part of it, fill nearly .full with pared, cored, ar^d quartered apples, or any fruit you chcor.e, cover with the balance of your rice, tie a cloth tightly over tcp, and steam cne hour. To be eaten Vv'ith sweet cream. Mrs M. D, Hirtzler. 1033 N. 10 th. Str. O range Pudding 17 S oranges cut up fine, i quart 01 sweet milk, 2 table - spoonful of cornbtarcli, 6 tab!espoonful of sugar, pinch of salt, Yollrs of 6 eggs. Maice the custard and stir ni the oranges after you taice it off of the stove. Make an icing of the whites of the eggs, i cup of sugar beat a long time until thick. Dish up custard, and pr.t seme of the icing on each dish. Miss Agnes Newquist. 540 8 th. Str. Black Pudding y.t cup ot molasses, i cup of warm water, i cup of raisins, 2 cups of flour, Yi teaspoon uf soda, i teaspoon of allspice, 2 teaspoon's of cinnamon, steam 3 hour's. Sauce; Yz cup of butter, i cup of sugar. Beat to a cream, and add the whites of 2 eggs, well beaten, and flavor. Mrs Rundcrff. 321 S 6 th. Str. Cranberr^^ Pudding- Stir 2 tablespoon 'sful of butter, and i cupful of sug- ar, to a cream, then add i ^zz^ % cup of sweet milk, and flour enough to make a stiff batter, i teaspoon of baking powder. Line a pudding dish with a thicK lay- er of cranberries, that have been stewed and sweetened pour the batter over them, and steam half an hour. To be served with a sweet sauce. Mrs M. D. Hirtzler. 1033 N 10 Ml. Str. K) Cccoaiiut Pudding I quart of milk, 3 tablespoouful of corn starch, 3-olks of 4 eggs, a 34 cupfpi of s-ugar, and a little salt, put part of milk, salt, and sugar, on the stove and let it boil dissolve the cornstarch in rest of milK, and while boil- ing add yolivs and a cupful of grated chocolate., prosting; Whites of the eggs beaten to a stiff froth, j4 cupful of sugar, flavor with lemon, spread on pud- ding, and put into oven to brown saving a little frost- ing to moisten top, then cover with grated cocoanut. Mr^ . I\i. D. Hirtzler. 1033 N 10 th Str. Peach Tapioca Pudding Soak over night a large teacupful of tapioca in cold water, in the morning put half of it in a buttered pud- ding dish, sprinkle sugctr over top, then on this put one quart of fruit peaches, or strawberries, or any kind j/ou ciicosc, and then. add rest of tapioca, then fill dish v\'ith wate/ covering tai3ioca. Baice in* moderate oven until it lDok5 clear. Eat cold v/ith cream. Mrs M. D. Hirtzler. 1033 N 10 th Str. OyvSter Sauce I quart of scalded milk, 5 tablespconful of rolled cracKers, small piece of butter, 4 eggs, bake i }4 hrs. Serve with any kind of sweet sauce. ' M-s. C. Smith. 15'ji Doemland Str. Banana Cream Pic tq One quart of mill:, one cup of su^ar. half cup of but- ter, 5 Qgg^, 2 y2 tablespoonsful of cornstarch; banana and powdered sugar on top. Heat milk, add sugar, butter, eggs, and cornstarch, disolved in a little milk, add the bananas sliced, and bake with one crust. Miss Agnes Newquist. 540 S 8 th Str. Chocolate Pie Yolks of 3 eggs

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