Orange Pudding
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 82. The excerpt below is the record exactly as published.
Orange Pudding Six oranges pared and cut fine; stew over them one cup of sugar, beat the yolk of six eggs, with four spoons of corn starch, strain in one quart of boiling milk; put the starch over the oranges when cold. Beat the whites of the eggs with two spoons sugar
Cook this with the app: pantry check, scaling, and the assistant.