Orange Pudding

Ingredients

• three ounces of stale cake crumbs
• two ounces of sugar
• the grated rind of two oranges
• the juice of three
• half pint of milk
• the yolks of three
• the whisked white of one egg

Method

1. 1

   Combine crumbs, sugar, orange rind, and juice.

2. 2

   Pour in milk and add yolks and white.

3. 3

   Line a pie dish with pastry, pour in mixture, and bake until set and light brown.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 80. The excerpt below is the record exactly as published.

ORANGE PUDDING FAN CATELLI. Put the strained juice of ten oranges and the rind of three rubbed on lumps of sugar, into a basin with six ounces of bruised ratafias, six ounces of sugar, one pint of cream, ten yolks of eggs and six whites whipped. Add a pinch of salt and a little grated nutmeg. Work these ingredients together for five minutes with a whisk, and then pour the mixture into a pie dish already furnished with a thin border of puff paste around the rim, reaching half way to the bottom. Shake some bruised ratafias over the surface and set the pudding in a baking tin and bake for about half an hour, till it is light brown color. Phyllis Brown, England, 1879. ORANGE PUDDING. Take three ounces of stale cake crumbs (ratafias or stale sponge biscuits will do), rub them through a sieve and put with them two ounces of sugar, the grated rind of two oranges and the juice of three. Pour on half pint of milk, the yolks of three and the whisked white of one egg

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