Orange Pudding (French)

Ingredients

• put into an enamel saucepan ^ lb. of butter
• the same of white sugar
• a dessert-spoonful of flour
• seven yolks of eggs
• the juice of an orange
• the same of lemon
• the grated rind of an orange
• the seven whites of eggs

Method

1. 1

   Combine butter, sugar, flour, egg yolks, orange juice, lemon juice, and grated rind in a saucepan.

2. 2

   Stir over low heat without boiling.

3. 3

   Mix with beaten egg whites, pour into a buttered earthenware mould, and cook in a bain-marie for 30-35 minutes.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 28. The excerpt below is the record exactly as published.

ORANGE PUDDING (French) put into an enamel saucepan ^ lb. of butter, the same of white sugar, a dessert-spoonful of flour, seven yolks of eggs, the juice of an orange, the same of lemon, and the grated rind of an orange. Stir all over a slow fire as you would an ordinary 90 Allied CooKery custard, not allowing it to boil, nor must there be any lumps. Pour this custard into a basin of earthenware — it must not be put into any tin vessel ; mix with the seven whites of eggs

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