Orange Pudding

Ingredients

• one pint of milk
• one tablespoon cornstarch
• the yolks of two or three eggs
• four large oranges
• sugar

Method

1. 1

   Boil the milk, add sugar and cornstarch dissolved in a little cold milk, and the beaten yolks of eggs.

2. 2

   When done, let it cool, then pour over the cut and sweetened oranges.

3. 3

   Beat the egg whites with sugar and cover the top.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 18. The excerpt below is the record exactly as published.

ORANGE PUDDING. Boil one pint of milk, add sugar and one tablesisMui cornstarch, dissolve on a little cold milk, and the yolks of two or three eggs, well beaten. When done let it (MMd, then iKuir over four large oranges that have l>een cut into small pieces and sweetened. Bt*at the whites of eggs with sugar and cover top. Mrs. Waltz. THK I’KNNSYLVAN'I A (;KKMAN COOK HOOK. MOUSSE ORANGE. Dissolve one cup of sugar in one cui) of water, the juice of one lemon, boil a few minutes, remove from fire, put in the peel of tw'o oranges, and let them lie for a few minutes, then remove, rub off the skin from six oranges with loaf sugar, and add the orange sugar with sugar syrup, and the juice of the six oranges, and the yolks of nine eggs, beat this with an egg beater until nearly boiling, re- • move quickly, set in cold water and con¬ tinue beating until cold, then add one pint of whipped cream. ORANGE DESERT. A simple desert is made of layers of sliced bananas and oranges thickly sprinkled with sugar, and covered with whipped cream. Oranges and pineapples can be used. Mrs. M. R. CORNSTARCH PUDDING. Two eggs, one quart milk, sweeten, beat the eggs, two tablespoons cornstarch,

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