Orange Pudding

Ingredients

• four ounces of sugar
• half a pint of boiling milk
• three ounces of bruised ratafias or sponge-cake
• a pinch of salt
• a quarter of a small nutmeg
• three well-beaten eggs

Method

1. 1

   Rub the rind of a large orange upon three or four lumps of sugar until all the yellow part is taken off.

2. 2

   Make the sugar up to four ounces, put it into a bowl, and strain over it the juice of four oranges.

3. 3

   Pour half a pint of boiling milk over three ounces of bruised ratafias or sponge-cake which have been finely crumbled.

4. 4

   Add a pinch of salt and a quarter of a small nutmeg, grated.

5. 5

   Mix thoroughly the contents of the two bowls, and stir in three well-beaten eggs.

6. 6

   Line the edges of a pie-dish with good puff-paste, pour in the mixture, sprinkle a teaspoonful of powdered ratafias over the top, and bake in a moderate oven for half an hour.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1035. The excerpt below is the record exactly as published.

Orange Pudding.— Bub the rind of a large orange u23on three or four lumps of sugar until all the yellow part is taken off. Make the sugar up to four ounces, put it into a bowl, and strain over it th^ juice of four oranges. Pour half a pint of boiling milk over three ounces of bruised ratafias or sponge-cake which have been finely crumbled. Add a pinch of salt and a quarter of a small niitmcg, grated. Mix thoroughly the contents of the two bowls, and stir in three well-beaten eggs

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