Orange Pudding
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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 The art of cookery (1899) by Emma P. Ewing, page 118. The excerpt below is the record exactly as published.
Orange Pudding. — Prepare as directed for snow pud- ding, using orange jelly in place of lemon jelly. After whipping the whites of the eggs into the mixture, pour it into a mold lined with sections or slices of oranges
Cook this with the app: pantry check, scaling, and the assistant.