Orange Pudding

Ingredients

• three large oranges
• one cup of sugar
• one tablespoonful of cornstarch
• two of sugar
• a small pinch of salt
• one pint of boiling milk
• the whites of two eggs
• two large tablespoonfuls of sugar

Method

1. 1

   Peel and slice the oranges, removing seeds.

2. 2

   Line a pudding dish with them and dust with sugar.

3. 3

   Beat yolks of eggs with cornstarch and sugar, add salt, and pour into boiling milk, stirring until thickened.

4. 4

   Cool and spread over oranges.

5. 5

   Beat egg whites with sugar, spread over top, and brown slightly in a hot oven.

6. 6

   Serve cold.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 114. The excerpt below is the record exactly as published.

ORANGE PUDDING. Peel three large oranges, slice them in thin slices and take out the seeds. Line a pudding dish with them, and dust over them one cup of sugar. Now beat the yolks of two eggs with one tablespoonful of cornstarch and two of sugar. Add a small pinch of salt, and pour it into one pint of boiling milk, stirring constantly. As soon as it thickens, take it from the fire and when cool spread it over the oranges. Beat the whites of two eggs stiff and dry with two large tablespoonfuls of sugar

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