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Miss Caldwell's book, 1757-1790
Page 14
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(14) An Orange Pudding Work a pound of fresh butter to a Cream with a Spoonfull of Orange flower water then put to it a pound of fine Sifted Sugar then beat up the Yolks of twenty Eggs and put them into your Sugar and butter by a Spoonfull at a time till they be all in grate a Nutmeg into it. then take three quarters of a pound of preserved orange (2 large oranges the rine peard very thin & boild tender and steeped over night in water or brandy) then beat it to a pulp in a Morter and Mix it into your Eggs &c and put it into your Dish with Puff Paste under it and let it Bake half an hour A Lemon Pudding Is made the Same Way as the Above &c
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(14) An Orange Pudding Work a pound of fresh butter to a Cream with a Spoonfull of Orange flower water then put to it a pound of fine Sifted Sugar then beat up the Yolks of twenty Eggs and put them into your Sugar and butter by a Spoonfull at a time till they be all in grate a Nutmeg into it. then take three quarters of a pound of preserved orange (2 large oranges the rine peard very thin & boild tender and steeped over night in water or brandy) then beat it to a pulp in a Morter and Mix it into your Eggs &c and put it into your Dish with Puff Paste under it and let it Bake half an hour A Lemon Pudding Is made the Same Way as the Above &c
Szathmary Culinary Manuscripts and Cookbooks
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