Orange Pudding. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

peel of four china oranges ↝ Orange peel, raw [Fruits and Fruit Juices]
peel of one lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
a pint of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a little cinnamon ↝ Sugar, cinnamon [Sugars and honey]
some sugar ↝ Sugar, NFS [Sugars and honey]
crumb of white bread ↝ Bread, white, commercially prepared (includes soft bread crumbs) [Baked Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]
the yolks of six eggs ↝ Egg, yolk only, raw [Eggs and omelets]
the whites of three eggs ↝ Egg, white only, raw [Eggs and omelets]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for serving

wine sauce ↝ Wine, rice [Wine]

Instructions (9)

Grate the peel of four china oranges and of one lemon.
Boil the grated peel in a pint of cream, with a little cinnamon and some sugar.
Scald crumb of white bread in a little milk.
Strain the boiled cream to the bread, and mix it together.
Add the yolks of six and the whites of three eggs.
Mix all well together.
Put it into a dish rubbed with a little butter.
Bake it of a nice brown colour.
Serve with wine sauce.

Original Text

Orange Pudding. No. 3.

Grate the peel of four china oranges and of one lemon; boil it in a pint of cream, with a little cinnamon and some sugar. Scald crumb of white bread in a little milk; strain the boiled cream to the bread, and mix it together; add the yolks of six and the whites of three eggs; mix all well together. Put it into a dish rubbed with a little butter, and bake it of a nice brown colour. Serve with wine sauce.

Notes

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