Orange Pudding

Ingredients

• a cupful of finely powdered cracker crumbs
• one cupful and a half of granulated sugar
• three tablespoonfuls of powdered sugar
• one cupful of water
• two tablespoonfuls of butter
• the rind of three oranges
• juice of six
• half a dozen eggs

Method

1. 1

   Soak the cracker crumbs in cold water for an hour.

2. 2

   Grate the rind of three oranges onto them.

3. 3

   Squeeze the juice from six oranges and add it.

4. 4

   Beat the butter until creamy, then gradually add the sugar.

5. 5

   Beat the eggs until frothy and add to the butter mixture.

6. 6

   Stir into the orange and cracker mixture.

7. 7

   Pour into a buttered pudding-dish and bake for an hour in a slow oven.

8. 8

   Beat the reserved egg whites to a froth, beat in powdered sugar, spread over the pudding, and bake for a quarter of an hour with the door partly open.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 346. The excerpt below is the record exactly as published.

one table-spoonful of butter, one teaspoonful and a half of vanilla extract, half a cupful of granulated sugar, and three table-spoonfuls of powdered sugar. Keserve half a cupful of milk, and put the rest on the stove in a double-boiler. Mix the flour and cold milk, and stir the mixture into the boiling milk ; continuing to stir until the liquid is perfectly smooth. Beat together the yolks of the eggs, granulated sugar, salt, and one teaspoonful of the vanilla extract. Stir this mixture into that which already is cooking ; then take the boiler from the stove, and after adding the butter, pour the mixture into a pudding-dish. Bake in a slow oven for half an hour. At the end of that time beat the whites of the eggs to a stiff, dry froth, and then beat into them the powdered sugar and half a teaspoonful of vanilla extract. Spread this meringue over the pudding, and let it bake for a PUDDINGS. 659 quarter of an hour with the oven door open; then set away to cool. This is nice for Sunday, as it may be prepared the day before. *Cold Custard Pudding. This is made of a quart of milk, four eggs, a stick of cinnamon, a table-spoonful of corn-starch, half a tea- spoonful of salt, and a scant half-teacupful of sugar. Reserve half a cupful of the milk, and put the re- mainder, with the cinnamon, broken into several pieces, on the stove in a double-boiler. When the milk begins to boil, add the sugar, salt, and the corn-starch, mixed with the cold milk, and cook five minutes longer. Take from the fire, and set away to cool. Beat the eggs well, and when the cooked mixture becomes cold, stir the eggs into it ; then strain into a pudding-dish. Bake in a very moderate oven until the pudding becomes firm in the centre. Get this knowledge by inserting the blade of a knife or the handle of a spoon into the centre of the pudding ; for if it come out free of milk, the pudding need be cooked no longer. It takes about half an hour for the baking. Have the pudding ice-cold when it is served. If lemon flavor be liked, the thin rind of a lemon, instead of the stick of cinnamon, may be cooked in the milk. Old-fashioned housekeepers sometimes use lemon and cinnamon together, getting a nice flavor. It is not ab- solutely necessary to use corn-starch ; the custard will be firm and smooth without it. When eggs are scarce, three will be enough to use, with the corn-starch. The fourth egg, of course, makes the pudding richer. Orange Pudding. Use a cupful of finely powdered cracker crumbs, one cupful and a half of granulated sugar, three table-spoon- fuls of powdered sugar, one cupful of water, two table- 660 MISS PAKLOA'S KITCHEN COMPANION. spoonfuls of butter, the rind of three oranges and juice of six, and half a dozen eggs

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