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A pair of orange puddings

Today, two orange puddings for your delectation and delight…

A recipe for orange pudding from our Georgian-era Cookbook of Unknown Ladies

A recipe for orange pudding from our Georgian-era Cookbook of Unknown Ladies

Orange Pudding

Take ye yolks of twelfe eggs. Beat them up with three qrs of a pound of loaf sugar till as white as cream. Ye yellow rhines of two civil oranges boyld tender & pounded very small, ten ounces of fresh butter drawn thick & pritty cool. Then, put in two spoonfuls of orange flower water, some slices of green citron. Mix all well to geather. Three qrs of an hour bakes it.

The “yellow rhines of two civil oranges” are, of course, yellow rinds of two Seville oranges.

Another 18th century method for making orange pudding from The Cookbook of Unknown Ladies

Another 18th century method for making orange pudding from The Cookbook of Unknown Ladies

To Make an Orange Pudding

Take sixteen eggs and take away all the whites and beat them well and take a quarter of a pound of canded orange and cut it as thin as possable you can or greate it. Put it into your eggs with half a pound of white sugar, half a pound of fresh butter melted. Bate all together well then take the dish you intend to bake it in and butter it and put some past on the bottom. Then pour in your pudding and cover it with puf paste. And but let it not be in to hot an oven and stand in about an hour and no more.

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