Orange Pudding

Name: Orange Pudding
Yield: 4 servings
Ingredients: twelve well-beaten yolks of eggs; sweetened with three-quarters of a pound of sugar; half a pound of butter creamed; the rinds of two large oranges; the juice of two oranges; and half a lemon strained; Bake in puff-paste

From Virginia Cookery-book, 1884

Serves 4

Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.

Obanqe Pudding. Boil tender the rinds of two large oranges ; beat them vory fine in a mortar ; add them to twelve well-beaten yolks of eggs, sweetened with three-quarters of a pound of sugai* ; add also half a pound of butter creamed, the juice of two oranges, and half a lemon strained. Bake in puff-paste

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