Orleans Pudding
From Culinary jottings, 1885
Using cream instead of milk yields a richer pudding.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 233. The excerpt below is the record exactly as published.
an ounce of gelatine in cold water. Make a rich custard with ten yolks of esf^s, Orleans puddiug. ., i p ^ e ^ three-quarters oi a pound or sugar, and a quart of boiled milk. Add the gelatine to the custard while the latter is hot, and stir it until it is dis- solved ; then strain it into a bowl. Cut up one ounce of candied orange peel, one ounce of citron, one ounce of raisins, and one ounce of currants, wash them well, dry them, and then toss the minced confitures in a frying-pan with a small tumbler of rum
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Cook this with the app: pantry check, scaling, and the assistant.