Orange Pudding

Ingredients

• one pint of scalded milk
• one cup of white crumbs
• one-fourth cup of sugar
• one teaspoon of butter
• the yolks of three eggs
• one-fourth cup of candied orange peel cut in bits

Method

1. 1

   Mix all ingredients well and bake slowly for about half an hour, or until firm in the center.

2. 2

   Top with cut orange and a meringue made of egg whites and powdered sugar, then brown in the oven.

Nutrition per serving

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 73. The excerpt below is the record exactly as published.

Orange Pudding. To one pint of scalded milk add one cup of white crumbs, not crusts, one-fourth cup of sugar, one tea- spoon of butter, the yolks of three eggs, one-fourth cup of candied orange peel cut in bits. Mix all in- gredients well together, and bake slowly about one- half hour, or until firm in the center. Put a cup of 170 Home Science Cook Book. cut orange over the top, on that spread a meringue made of the egg whites and one-fourth cup of pow- dered sugar. Brown in the oven. Lemon may be used instead of orange. Chocolate Pudding. Soak one-half cup dry or one cup of stale bread- crumbs in one pint of milk. To this add one level tablespoon of cocoa stirred in a quarter of a cup of sugar, and one beaten egg. Bake in a shallow pud- ding dish until firm throughout. Serve either hot or cold, with whipped cream, sweetened, and flavored with vanilla. Berry Charlotte. Pick over and stew one quart of berries, or small fruits, blueberries, currants, raspberries or black- berries, in one cup of water. Mash well and squeeze through coarse cheese-cloth. Add sugar to taste, and boil again until it almost jellies on the edge. Have a quart or more of soft white bread cut in small, thin pieces. Put a layer of bread in a bowl or in small cups, pour on enough hot sirup to wet the bread all through, and continue the layers of bread and sirup until all is used. Put in ice chest and serve cold. Bread and Butter Pudding. Cut bread into small wredged-shaped pieces one- fourth inch thick and butter well on one side. Make a custard in a small pudding dish, fit the bread over the custard so as to cover it, butter side up ; bake till firm. A layer of fresh fruit or jam may be put in the bottom of the pudding dish. The buttered bread browns and makes a nice looking pudding. Desserts. 171 Thanksgiving Pudding. The raisins, few or many, must be seeded and stewed gently for an hour before the pudding is made. Let them cook uncovered at the last, so the water may evaporate, that none of the richness of the raisins need be lost by draining. Allow one egg and one medium sized cracker for each cup of milk re- quired to fill the pudding dish. Soak the crumbled crackers in the milk for several hours ; add the beaten eggs and the cooked raisins, and a speck of nutmeg and salt. Bake in a very moderate oven until nothing adheres to an inserted knife blade. The pudding is unsweetened, and should be served with a hard sauce or a rich lemon sauce. Cabinet Pudding. Butter a mold and decorate it with candied fruit ; put in a layer of stale sponge cake, then a few pieces of fruit, and repeat till the mold is nearly full. Pour one pint of boiling milk into the yolks of three eggs beaten with one-fourth cup of sugar and one-half a salt- spoon of salt. Pour gently into the mold and set it in a pan of water, and bake or steam it one hour. Serve hot with or without sauce. Crumbled macaroons or cocoanut cakes may be used in place of the fruit. A cake with a chocolate frosting will make another variety. Tapioca. This starchy food comes to us in several forms, and any one may be used in the following recipes. The flake tapioca should be soaked several hours, the pearl may be soaked or not, while the fine granules are used 172 Home Science Cook Book. without soaking. Sago may be substituted for tapioca in any recipe. Fruit Tapioca. Cook one-half cup of tapioca in one pint of boiling water until transparent. Then add a little salt and sugar and spice if desired. Pour around cored and pared apples placed in a buttered pudding dish. The centers of the apples may be filled with sugar, raisins, nuts, or jelly. Bake until the apples are tender, and serve warm with cream and sugar. Or pour the cooked tapioca over strawberries or sliced peaches, bananas, oranges, etc., and serve cold. Or stir into the tapioca one cup of fruit juice, pulp, jelly, or fresh berries, cook a little longer, then chill in molds. Tapioca Pudding. Scald one pint of milk and shake gently into it one- fourth cup of fine tapioca, stirring all the time. When it begins to thicken add one teaspoon of butter

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