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Orange Sauce for Cottage Pudding
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 110. The excerpt below is the record exactly as published.
ORANGE SAUCE POB COTTAGE PUDDING. Mrs. Hamilton Vreeland. Grate the yellow rind of a large orange, squeeze juice and add it to pulp with two tablespoonfuls of 8ugar. Let boil one cup of milk and a small piece of butter, thicken with flour moistened with water or milk
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