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Orange Puffs

Name: Orange Puffs
Yield: 6 servings
Ingredients: Take out the pulp from two oranges; twice their weight of sugar; a piece of butter the size of a walnut; the whites of three eggs

From The national course in home economics, 1917

Serves 6

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 147. The excerpt below is the record exactly as published.

ORANGE PUFF5. Take out the pulp from two oranges; boil the peels until quite tender and then beat to a paste with twice their weight of sugar, then add the pulp and juice with a piece of butter the size of a walnut. Heat thes::^ ingredients well together. Line some pans with rich puff paste, put the mixture in and bake. When done beat the whites of three eggs

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