Orange Puffs

Ingredients

• rind and pulp of two oranges
• 1 tb. orange juice
• Make as for Cottage pudding

Method

1. 1

   Make as for Cottage pudding and add the grated orange rind and the juice last.

2. 2

   Bake in gem-pans and serve with Orange sauce made with the orange pulp.

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 22. The excerpt below is the record exactly as published.

Orange pufFs . . . . 3 tsp. ic. Pop-overs. Mix flour and salt, add milk slowly, and beat until smooth. Beat the eggs light, add to first mixture, and beat with egg-beater for 2 min. Pour at once into hot well-buttered baking-cups or gem-pans, bake in a hot oven 30 to 40 min. Serve hot as muffins, or, with a sweet pudding sauce, for dessert. Cottage pudding. Sift dry ingredients. Cream the butter, add sugar gradually, then the egg (well-beaten). Stir in the milk, then the dry ingredients; beat well, and bake in a well- buttered cake-pan or gem-pans 25 to 35 min. Serve with d,:...l,CjOO^:;Ic STARCH 47 mashed and sweetened strawberries or peaches, stewed fruit, Chocolate sauce (p. 6o), or Hard sauce (p. 60). Baked berry pudding. Make as for Cottage pudding and add 2 c. blueberries or hucklebe.rries just before putting pud- ding in pan. Berries should be picked over, washed, and slightly floured before using. Serve with Lemon sauce (p. 59), Foamy sauce (p. 60), or Hard sauce (p. 60). Orange puffs. Additional ingredients : rind and pulp of two oranges, i tb. orange juice

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