Orange Pudding
From Puddings and Pastry à la Mode, 1889
Lemon pudding can be made similarly using lemons.
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 16. The excerpt below is the record exactly as published.
Orange Pudding. Line an open tart-dish with puff-paste, and crinkle the edge. Have ready a teacupful of bread- crumbs, six oranges, the peel pared very thin, boiled, pounded, and rubbed through a sieve with the juice of the six oranges, four ounces of sifted sugar, and the yolks of four eggs
Cook this with the app: pantry check, scaling, and the assistant.