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Orange Pudding

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

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 Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). 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.

France. Associated with France by the source's category: French (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Put into an enamel saucepan 1/4 lb.
  2. of butter, the same of white sugar, a dessert-spoonful of flour, seven yolks of eggs, the juice of an orange, the same of lemon, and the grated rind of an orange.
  3. Stir all over a slow fire as you would an ordinary custard, not allowing it to boil, nor must there be any lumps.
  4. Pour this custard into a basin of earthenware--it must not be put into any tin vessel;
  5. mix with the seven whites of eggs beaten to a firm froth, pour into a plain earthenware mould, and cook in the oven for 30 to 35 minutes.
  6. The mould must be placed in a bain-marie--that is to say, in a deep dish or vessel half full of boiling water.
  7. This pudding must be served quickly, and with a custard flavoured with orange.