Orange Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (15)
  1. Peel four seville oranges thin.
  2. Boil the peeled oranges until tender.
  3. Rub the boiled oranges through a hair sieve to extract the pulp.
  4. Take a pound of Naples biscuits.
  5. Add a little grated nutmeg.
  6. Add two ounces of fresh butter.
  7. Pour over the biscuits, nutmeg, and butter a quart of boiling milk or cream in which a stick of cinnamon has been boiled.
  8. Allow the mixture to cool.
  9. Mix the cooled biscuit mixture with the orange pulp and eight well-beaten eggs.
  10. Sweeten the mixture to your taste.
  11. If desired, add half a gill of brandy.
  12. Line a baking dish with puff paste.
  13. Pour the pudding mixture into the prepared dish.
  14. Garnish the top of the pudding with strips of puff paste, similar to how tartlets are garnished.
  15. Bake in a moderately heated oven.
Original Text
Orange Pudding. Peel four seville oranges thin, boil them till tender, rub them through a hair sieve, and preserve the fine pulp. Take a pound of naples biscuits, a little grated nutmeg, two ounces of fresh butter, and pour over them a quart of boiling milk or cream in which a stick of cinnamon has been boiled. When the ingredients are cold mix with them the pulp and eight eggs well beaten, sweeten to the palate, and (if approved) add half a gill of brandy. Edge a dish with puff paste, put in the mixture, garnish the top with strings of paste as for tartlets, and bake it in a moderately heated oven. N. B. A lemon pudding may be made in the same manner. [218]
Notes
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