Orange Curd Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
Instructions (12)
  1. Warm a pint of cream and a pint of new milk.
  2. Put the warm milk and cream into a little runnet.
  3. When it is broke, stir it gently.
  4. Lay it on a cloth to drain all night.
  5. Boil the rinds of three oranges in three different waters as for preserving.
  6. Pound the boiled orange rinds very fine.
  7. Mix the pounded orange rinds with the curd and eight eggs in a mortar.
  8. Add a little nutmeg, juice of lemon or orange, and sugar to your taste.
  9. Bake the mixture in tin pans rubbed with butter.
  10. When baked, turn them out.
  11. Put sack and sugar over them.
Optional Serving Suggestion
  1. Some put slices of pressed oranges among them.
Original Text
TAKE a pint of cream, and a pint of new milk, warm it, and put it in a little runnet, when it is broke stir it gently, lay it on a cloth to drain all night, and then take the rinds of three oranges, boiled as for preserving in three different waters, pound them very fine, and mix them with the curd, and eight eggs, in a mortar, a little nutmeg, juice of lemon, or orange, and sugar to your taste, bake them in tin pans rubbed with butter, when they are baked turn them out, and put sack and sugar over them. Some put slices of pressed oranges among them.
Notes
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