Orange Pudding

Ingredients

• Three oranges
• One-half a lemon (juice)
• One pint of milk
• One table-spoonful of corn-starch
• One cupful of sugar
• Two eggs
• One-quarter tea-spoonful of salt

Method

1. 1

   Peel the oranges, removing all the tough white skin; and cut them into pieces half the size of a nutmeg, taking out the tough portion in the center.

2. 2

   Place the oranges in a pudding-dish, squeeze the lemon-juice over them, add half a cupful of the sugar, stir up, and let the whole stand while the rest of the pudding is being prepared.

3. 3

   Beat the yolks of the eggs, stir in two teaspoonfuls of milk, add the same quantity of milk to the corn-starch, and beat these two mixtures together.

4. 4

   Heat the rest of the milk in a milk-boiler, and when boiling, add the eggs, corn-starch, etc.

5. 5

   Cook five minutes, add the salt and the rest of the sugar, remove from the fire, and lay the mixture a spoonful at a time on top of the oranges in the dish.

6. 6

   Beat the whites of the eggs stiff, add to them a tablespoonful of sugar, spread the icing on top of the pudding, and brown it delicately in the oven.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 182. The excerpt below is the record exactly as published.

ORANGE PUDDING. This pudding is to be served cold without sauce, and the following ingredients are sufficient for six persons. Three oranges. One-half a lemon (juice). One pint of milk. One table-spoonful of corn-starch. One cupful of sugar. Two eggs. One-quarter tea-spoonful of salt

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