Oranges and Custard

Ingredients

• Take 2 large sweet oranges
• sprinkling each layer with white sugar
• Take one of Bird’s custard powders
• with a pint of milk.

Method

1. 1

   Peel and remove as much of the pith as possible from the oranges.

2. 2

   Remove all the pips and then cut the oranges in slices.

3. 3

   Line a deep glass dish with these, sprinkling each layer with white sugar, putting it on not very thick.

4. 4

   Make the custard in the usual way with the milk.

5. 5

   When this is made pour it over the oranges.

6. 6

   Put the dish aside to cool, and when cold it will be ready for use.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 39. The excerpt below is the record exactly as published.

ORANGES AND CUSTARD. Take 2 large sweet oranges, peel and remove as much of the pith as possible. Remove all the pips and then cut the oranges in slices. Line a deep glass dish with these, sprinkling each layer with white sugar, putting it on not very thick. Take one of Bird’s custard powders and make in the usual way with a pint of milk.

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