Orange Pudding
From Popular cook book, 1899
Do not overbake to preserve the delicate flavor.
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 Popular cook book (1899) by Seeman Printery, page 18. The excerpt below is the record exactly as published.
ORANGE PUDDING (DEticiovs). (An original, but much admired recipe.) Beat very light the yolks of eight eggs, cream together eight ounces of butter and twelve ounces of white sugar, add the yolks, and grated rinds of two oranges. Peel and seed the oranges, and remove all the inside skin, leaving only the little lobes of juice; pick these to pieces and stir into the batter, mixing thoroughly. Have ready two pans the size of a breakfast plate lined with “‘puff’’ past
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