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Carr family cookbook, 1741-1753
Page 48
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Orange Pudding Pair of the thin rind of your oranges let them steep in water two or three days then cut them in quarters & take out the meat & juse boyl your skins tender with a slow fire shifting the water, then take three ounces of the skins so boyld beat them fine in a marble morter with half a pound of loaf sugar, and add to them four or five ounces of butter, and the yolks of eight eggs & the whites of four mix all well together sharpen it with juce of lemon to your taste put a thin past at the bottom of the dish & bake you may add one of the thin rind finely beat if you please you must beat the meat of yr oranges and add the juse
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Orange Pudding Pair of the thin rind of your oranges let them steep in water two or three days then cut them in quarters & take out the meat & juse boyl your skins tender with a slow fire shifting the water, then take three ounces of the skins so boyld beat them fine in a marble morter with half a pound of loaf sugar, and add to them four or five ounces of butter, and the yolks of eight eggs & the whites of four mix all well together sharpen it with juce of lemon to your taste put a thin past at the bottom of the dish & bake you may add one of the thin rind finely beat if you please you must beat the meat of yr oranges and add the juse
Szathmary Culinary Manuscripts and Cookbooks
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