Orange Pudding

Ingredients

• some oranges
• sprinkle a little sugar over them
• make a rich boiled custard
• the whites of two eggs

Method

1. 1

   Slice oranges in a glass dish, sprinkle with sugar, make a rich boiled custard and let cool.

2. 2

   Pour over oranges, whip egg whites with sugar and put over the top.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.

Orange Pudding — Take some oranges, slice in a glass dish and sprinkle a little sugar over them. Make a rich boiled custard, let cool. Pour over the oranges. Whip the Wihites of two eggs with a little sugar and put over the top. Snow Pudding — Prepare gelatine as if you were going to make jelly, and when nearly cold, to one quart beat in whites of three eggs that have been whipped light. Beat until the whole is thick and white. Put on ice to cool. Serve with custard or cream. Lemon Cracker Pudding — One cup of butter and sugar creamed together, three lemons, grated lemon rind and juice, ten crackers soaked in one pint of milk, beat w!ell together then stir in four eggs well beaten and cook thirty-five minutes. You make a meringue and put over the top, or serve with sauce or cream. Fig Pudding — Make a nice cake batter, put in a pound of figs chopped fine, pour in a pudding pan, steam three hours, serve with a nice sauce. How TO Cook Steam Puddings — Take any good can or bucket that has a top, grease and pour the bat- ter in, cover tight. Set in a pot of boiling water ; put a tin top in the bottom of the kettle to prevent burning the pudding. Put a cover over the top and set an iron on top the cover to keep the steam in. Keep a tea kettle of boiling water and add as it is needed in the pot ; never let the pot stop boiling, This is a fine way to cook puddings. * 49 PUDDING SAUCES. How TO Make Them — Always cream the butter and sugar together, and do not use tin spoons. Plain Sauce — One cup of sugar, one tablespoon of flour, and one of butter, rub all together smooth, then beat in one egg. Last of all pour on boiling water enough to make the required thickness. Flavor to taste. Hard Sauce — One cup of butter creamed, add two cups of sugar creamed well, then beat in one tgg. Flavor, shape and grate nutmeg on the top. Keep cool. White Hard Sauce — Make the same as above only add the beaten whites of two eggs. If you wish it gold use the yelks of the Qgg. White Liquid Sauce — Make the same as plain sauce, using the whites of two eggs

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