Pudding with Candied Peel

Ingredients

• Put 11oz. of butter
• eight eggs beaten well
• 11oz. of powdered white sugar
• Jib. of candied orange-peel
• lemon-peel,
• and citron,
• 1 wineglassful of orange-flower water

Method

1. 1

   Melt the butter in a saucepan, mix with beaten eggs and sugar, stirring for 7-8 minutes.

2. 2

   Let it stand overnight.

3. 3

   The next day, mix in the candied peels and orange-flower water.

4. 4

   Butter a pudding-dish, line with buttered paper, pour in the mixture, and bake for 20 minutes.

5. 5

   Serve garnished with candied peel.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 104. The excerpt below is the record exactly as published.

lemon-peel. Butter a pie-dish, line it with puff paste, and put in the sliced peels. Beat the yolks of seven and the whites of two eggs with 6 table-spoonfuls of caster sugar, then pour it over the peels. Put the pudding into a brisk oven, and bake for a little more than half-an-hour. Serve either hot or cold. (2) Put lloz. of butter over the fire in a brass saucepan, and when it is quite hot mix with it eight eggs beaten well with lloz. of powdered white sugar; keep stirring it for seven or eight minutes, put it into a dish, and let it stand all night. The next day mix with it Jib. of candied orange-peel, lemon- peel, and citron, and 1 wineglassful of orange-flower water

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