Orange Pudding
From The national course in home economics, 1917
Serves 6
Recipe attributed to Hattie Marchant.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 190. The excerpt below is the record exactly as published.
ORANGE PUDDING. Take four good-sized oranges, peel, seed and cut into small pieces. Add one cupful of sugar and let it stand. Into one quart of nearly boiling milk, stir two tablespoonfuls of corn-starch mixed with a little water and the yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.