Orange Pudding

Ingredients

• six ounces of fresh butter
• six ounces of powdered sugar
• six egg yolks
• an orange
• three gills of boiling milk
• a gill of sherry wine
• two ounces of powdered sugar
• half an ounce of flour
• three eggs
• a teaspoonful of corn-starch

Method

1. 1

   Prepare as for lemon pudding, substituting orange for lemon.

2. 2

   For sauce, mix sugar, flour, eggs, and corn-starch, beat for three minutes.

3. 3

   Mix in boiling milk, stir until boiling, add sherry wine, strain over puddings and serve hot.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 275. The excerpt below is the record exactly as published.

six ounces of fresh butter, six ounces of powdered sugar, six egg yolks, and the grated peel of a medium-sized, sound lemon, squeezing in the juice as well. Set the pan on the hot stove, and with a wire pastry- whip stir sharply for at least five minutes. Remove from the fire and lay it on a table; beat in a copper basin the six egg-whites to a stiff froth, and add them to the other preparation, beating with the whip thoroughly but not briskly for ten minutes. Butter and sugar well six pudding-molds as for No. 1134, fill them with the preparation, steam them in a tin pan, and serve exactly the same as for custard pudding (No. 1154). 1158. Orange Pudding. — Proceed and prepare the same as for lemon pudding (No. 1157), only substituting an orange for the lemon, and serving with the following sauce: put in a saucepan two ounces of powdered sugar, half an ounce of flour, and break in three eggs, adding a teaspoonful of corn-starch, and then with the pastry-whip beating all together for three minutes. Mix in three gills of boiling milk, place it on the stove, and stir well until boiling; then remove, and add immediately a gill of sherry wine

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