Orange Pudding, No. 2

Ingredients

• One cupful and a half of granulated sugar
• six tablespoonfuls of the powdered
• six eggs
• eight small, sweet oranges
• half a package of gelatine
• one quart of boiling milk

Method

1. 1

   Soak the gelatine for two hours in one cupful of the milk.

2. 2

   Put the remaining milk in the double boiler.

3. 3

   Beat together the yolks of the eggs and the granulated sugar.

4. 4

   When the milk boils, stir in the gelatine, and then the beaten yolks and sugar.

5. 5

   Stir constantly until the mixture begins to thicken, then remove from the fire and cool.

6. 6

   Pare the oranges, free them of seeds and tough parts, and put them in a large glass dish.

7. 7

   When the custard has cooled, pour it over the fruit.

8. 8

   Let this stand in a cold place for 6-8 hours.

9. 9

   Beat the whites of the eggs to a stiff froth, gradually beat in the powdered sugar, cover the pudding with this, and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 134. The excerpt below is the record exactly as published.

Orange Pudding, No. 2. One cupful and a half of granulated sugar, six table- spoon- fuls of the powdered, six eggs, six large, or eight small, sweet oranges, half a package of gelatine, one quart of boiling milk

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