Yen woa kao (Custard and Jelly Pudding)

Ingredients

• half a dozen oranges
• about half a gallon of water
• one teacupful of sugar
• one pint of water
• one ounce of gelatine
• six eggs

Method

1. 1

   Soak orange peel in water for 10-12 hours, then boil until tender.

2. 2

   Make a syrup with sugar and water, simmer orange peel for half an hour.

3. 3

   Let stand for a day.

4. 4

   Boil sugar and water to thread degree, add orange peel, boil for 30 minutes.

5. 5

   Soak gelatine in cold water, then mix with boiling water and orange juice.

6. 6

   Pour into a dish and let set.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 50. The excerpt below is the record exactly as published.

Yen woa kao. (Custard and Jelly Pudding.) Cut off the peel of half a dozen oranges, put it into a basin with about half a gallon of water, and let it remain for ten or twelve hours. Take it out, drain quite dry, and with a pair of scissors cut it up into small pieces or stripes. Put these pieces of peel into a saucepan of water and boil until quite tender ; take them out and drain on a sieve. Put one teacupful of sugar into a sauce- pan with one pint of water, and boil to a syrup, then put in the pieces of orange peel, and simmer gently for half an hour. Turn the whole into a basin and let stand for a day. Put one pint each of sugar and water into a sugar boiler ; boil to the thread degree, which will take about twenty minutes. Put the pieces of orange peel from the other syrup into this, and boil for thirty minutes ; then take them out, drain well, and put them on a dish in the oven. Put one ounce of gelatine into one teacupful of cold water, let it soak for two hours or so, then pour over sufhceint boiling water to make, together with the strained juice of six oranges and the water with the gelatine, about five cupfuls. Mix in one teacupful of sugar, and when it is dissolved pour the whole through a fine sieve into a shallow dish. Make small holes at the ends of six eggs

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