Orange Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Use a dish holding about three quarts.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 134. The excerpt below is the record exactly as published.
Orange Pudding. One pint of milk, the juice of six oranges and rind of three, eight eggs, half a cupful of butter, one large cupful of granu- lated sugar, a quarter of a cupful of powdered sugar, one table-spoonful of ground rice, paste to line the pudding dish
Cook this with the app: pantry check, scaling, and the assistant.