Orange Pudding

Ingredients

• the outside rind of three Sevil oranges
• three quarters of a pound of sugar
• half a pound of almonds
• sixteen eggs, but six whites
• a pound of fresh butter
• a sheet of puff-paste at the bottom

Method

1. 1

   Boil the rind of the oranges in several waters until tender.

2. 2

   Pound them with sugar.

3. 3

   Blanch and beat the almonds with rose-water.

4. 4

   Beat the eggs and butter together until light.

5. 5

   Combine all ingredients, place in a dish with puff-paste, and bake with tarts.

6. 6

   Serve hot with sugar on top.

As published

This recipe was extracted from Old Cookery Books and Ancient Cuisine (1886) by William Carew Hazlitt, page 37. The excerpt below is the record exactly as published.

Orange Pudding: — Take the outside rind of three Sevil oranges, boil them in several waters till they are tender ; then pound them in a mortar with three quarters of a pound of sugar ; then blanch and beat half a pound of almonds very fine, with rose-water to keep them from oiling; then beat sixteen eggs, but six whites, and a pound of fresh butter ; beat all these together very well till ’tis light and hollow ; then put it in a dish, with a sheet of puff-paste at the bottom

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