Orange Pudding
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put two oranges and two lemons into five quarts of water.
- Boil them till the rinds are tender, then take them out, slice them thin, and take out the seed.
- Put a pound of sugar into a pint of water.
- When it boils, slice into it twelve pippins, sliced and cored.
- Lay in the lemons and oranges;
- stew them tender.
- Cover the dish with puff-paste.
- Put in the fruit carefully, in alternate layers.
- Pour over the syrup, put some slips of paste across it, and bake it.--Mrs.
- E.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board