Orange Pudding
A historical recipe from The Art of Cookery Made Easy and Refined, by John Mollard (1802).
A historical recipe
The Art of Cookery Made Easy and Refined, by John Mollard (1802). Project Gutenberg eBook #41352.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Cookery Made Easy and Refined, by John Mollard (1802). Digitised by Project Gutenberg, eBook #41352 (https://www.gutenberg.org/ebooks/41352). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of naples biscuits
- two ounces of fresh butter
- a quart of boiling milk
- a stick of cinnamon has been boiled
- a gill of brandy
- eight eggs
Method
- 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.