Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
Orange pudding was a rich baked custard. It was enclosed in a pastry crust. It was similar to a lemon chess pie. It was made of egg yolks, sugar, butter, and orange juice or orange zest. It also had candied orange peel added.
An early Orange Pudding recipe from "The Cookbook of Unknow Ladies", 18th century.
"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 rhine of two civil orange tender and pounded very small. Ten ounces of fresh butter drawn thick and pretty cool. Then put in two spoonfuls of orange flower water, some slices of green citron. Mix all well together. Three quarters of an hour bake it."
It was much enjoyed during 19th century.
An early Orange Pudding recipe from "The Cookbook of Unknow Ladies", 18th century.
"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 rhine of two civil orange tender and pounded very small. Ten ounces of fresh butter drawn thick and pretty cool. Then put in two spoonfuls of orange flower water, some slices of green citron. Mix all well together. Three quarters of an hour bake it."
It was much enjoyed during 19th century.
Bringing the