ORANGE PUDDING

Ingredients

• ½ oz. Cox’s Gelatine
• 3 large or 4 small sweet Oranges
• 1 pint Milk
• 3 tablespoonfuls Castor Sugar
• 3 Eggs
• ½ gill of water

Method

1. 1

   Soak the Gelatine in the water for ten minutes, and then dissolve gently over the fire.

2. 2

   Make a custard of the milk, yolks of eggs, and two tablespoonfuls of sugar, and strain in the Gelatine.

3. 3

   Pare the oranges, free them from all seeds and pith, roll in sugar, place them in quarters into a deep dish, and when the custard is cooled, pour it over the fruit and let it stand till firm.

4. 4

   Whip the whites of the eggs to a stiff froth, then add the rest of the sugar, and cover the pudding with this meringue and serve.

Nutrition per serving

As published

This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 22. The excerpt below is the record exactly as published.

I gill of Water. Few drops Cox’s Carmine Cochineal. or J oz. Cox’s Gel.\tine. I gill Milk. The yolks of 2 Eggs. The whites of 3 Eggs. I pint Jelly (Recipe i or 3). I gill Apricot Pulp (from fresh fruit or tinned). Soak the Gelatine in the water tor about ten minutes, and dis- solve gently over the fire. Make a custard of the yolks of eggs and the milk, then add the apricot pulp, sugar, lemon juice, dissolved Gelatine and carmine. Beat the whites of the eggs to a stiff froth and stir lightly, but thoroughly, into the mixture. Pour into a basin and stir occasionally until nearly cold. Set in a mould pre- viously masked with bright pale jelly (for method see Recipe 25) and decorated with angelica and fancifully cut pieces of glace fruit. Put the mould in a cool place. Turn out wheu cold and quite set, and serve as a dinner or luncheon sweet. (87) VICTORIA PUDDING. i oz. Cox’s Gelatine. 2 or 3 Sponge Cakes. A pint Custard. A little Raspberry Jam. I gill Cream. A few drops Cox’s Cochineal. 1 gill Milk. 5 Wine-glass Sherry. 2 ozs. Sugar. Cut t’ne sponge cakes into thick slices and spread with jam, put them in a pie dish or soup plate and pour over them the sherry. Soak the Gelatine in the milk for about fifteen minutes and dis- solve gently over the fire. Whip the cream, add the custard and the sugar ; then strain in the dissolved Gelatine. Colour half the mixture with cochineal. Place a Charlotte or fancy cake mould on ice, cr in a very cold place. Pour in a little of the coloured custard, let it set ; add a little of the plain custard, and let that set ; then add a layer of the soaked cake and fill up the remainder of the mould with alternate layers of custard and cake and put in a cool place to set. When firm, turn out quickly into a cold dish and serve. (88) MARSALA PUDDING. J oz. Cox’s Gelatine. J pint Marsala Wine. The thin rind and juice of Lemon. ^ pint Water. Soak the Gelatine in half the quantity of the water for ten minutes. Put the jam, sugar, juice and rind of lemon, and remaining water into a .saucepan and simmer for a few minutes ; then add the soaked Gelatine and stir until dissolved. Strain into a basin and add the wine and brandy. Pour into a mould masked with a thin 2 ozs. Loaf .Sugar. 2 tablespoonfuls Apricot Jam. 1 dessertspoonful Brandy, i oz. Pistachio Nuts. 35 layer of jelly and decorated with pistachio nuts, blanched and cut in strips (see Recipe 25). Set by in a cold place or in ice until firm. Turn out into a dish and serve. (89) COBURG PUDDING. 5 oz. Cox’s Gelatine. Flavouring of Cox’s Lemon or § pint of Custard. Vanilla Essence ; or 5 wine- I pint of Jelly (as per Recipes glass of Sherry. I or 3) A few drops Cox’s Cochineal. I oz. Castor Sugar, | gill of Water. Soak the Gelatine in the water for about ten minutes and then dissolve it slowly over the fire. Add the custard, sugar and the flavouring, or the wine. Pour into a mould two inches of jellj' coloured with the cochineal and let it set, and then pour in the custard. When firm, turn out quickly on to a dish. Chop the rest of the coloured jelly, previously set, and put it round the pudding. (90) MOCK ICE PUDDING. i oz. Cox’s Gelatine. About ozs. Ratafias, I pint Milk. About 2^ ozs. Macaroons. 1 tablespoonful Sugar. A little Wine or Brandy to A few Crj^stallized Fruits,2 Eggs. moisten the Biscuits. Garnish a mould with a few crystallized fruits of different colours, and then fill with alternate layers of macaroons and rata- fias. Soak the Gelatine in sufficient milk to cover it for about fifteen minutes, and dissolve slowly over the fire. Strain the Gela- tine into a custard (made of eggs, sugar, and remaining boiling milk). Let it cool. Strain and pour into the prepared mould. Place the mould in a basin surrounded with crushed ice and keep in a cool place until required for table. To serve, turn out quickly on to a cold dish. A gill of cream would be a great improvement. (91) RIZ A L’IMPERATRICE. ^ pint of Clear Jelly (as per ^ oz. Angelica. Recipe i or 3). J lb. Rice. A oz. Cox’s Gelatine. i quart Milk. 3 ozs. Castor Sugar. A few drops Cox’s Vanilla ^ pint Cream. Essence. I oz. Glac6 Cherries. Soak the Gelatine in a little milk for about fifteen minutes and dissolve over the fire. Coat the inside of a mould with a thin la3'er of jelly (see Recipe 25) and decorate with cherries and angelica Wash, pick, blanch, and cook the rice in the remaining milk till tender. It should have plenty of time, as it must be cooked very slowly so that the rice well absorbs the milk. Turn into a basiri and let cool. Now add the cream, dissolved Gelatine, sugar, and vanilla essence. Stir well and pour into the decorated mould. When firm turn out and serve with preserved apricots, peaches, or compote of prunes. (92) KIMBERLEY MOULD. f gill of Water. y oz. Cox’s Gelatine. pints of Milk. 2 ozs. Loaf Sugar. 1 teaspoon.ful Cox’s Vanilla Thin rind of i Lemon, or Almond Essence. Yolks of 2 Eggs. Soak the Gelatine in the water for about ten minutes. Simmer the milk with the lemon rind, remove the rind, add the well-beaten yolks of eggs, and stir over the fire until thick, but do not let it boil, then add the sugar and Gelatine and stir till dissolved. Remove from the fire, add the flavouring and strain. Stir occasion- ally until beginning to set and pour into a wetted mould. When set, turn out and serve. (93) ORANGE PUDDING. ^ oz, Cox’s GeLATiNE. 3 large or 4 small sweet Oranges. I pint Milk. 3 tablespoonfuls Castor Sugar. 3 Eggs

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