Orange Pudding. No. 2.

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 (9)
Instructions (4)
  1. Grate off the rind of two large Seville oranges as far as they are yellow; put them in fair water, and let them boil till they are tender, changing the water two or three times.
  2. When they are tender, cut them open, take away the seeds and strings, and beat them in a mortar, with half a pound of sugar finely sifted, until it is a fine light paste.
  3. Then put in the yolks of ten eggs well beaten, five or six spoonfuls of thick cream, half a Naples biscuit, and the juice of two more Seville oranges.
  4. Mix these well together, and melt a pound of the best butter, or beat it to a cream without melting: beat all light and well together, and bake it in a puff paste three quarters of an hour.
Original Text
Orange Pudding. No. 2. Grate off the rind of two large Seville oranges as far as they are yellow; put them in fair water, and let them boil till they are tender, changing the water two or three times. When they[318] are tender, cut them open, take away the seeds and strings, and beat them in a mortar, with half a pound of sugar finely sifted, until it is a fine light paste; then put in the yolks of ten eggs well beaten, five or six spoonfuls of thick cream, half a Naples biscuit, and the juice of two more Seville oranges. Mix these well together, and melt a pound of the best butter, or beat it to a cream without melting: beat all light and well together, and bake it in a puff paste three quarters of an hour.
Notes
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