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Orange Pudding

A dish — lime and quarter of a pound of powdered white sugar carry it.

Orange

contains dairycontains eggscontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • One large orange, of a deep colour, and smooth thin rind.
  • One lime.
  • A quarter of a pound of powdered white sugar.
  • A quarter of a pound of fresh butter.
  • Three eggs.
  • A table-spoonful of mixed wine and brandy.
  • A tea-spoonful of rose-water.
Make it lactose-friendly
  • A quarter of a pound of fresh butter. → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Grate the yellow rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, taking out all the seeds.
  2. Stir the butter and sugar to a cream.
  3. Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together.
  4. Have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table.

Source

based.cooking (community recipes, public domain) — unlicense