1832 - Pastry, Cakes, and Sweetmeats

Orange Pudding

DDV CULINARY

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.

Grate the yellow rind of the orange and lime,
and squeeze the juice into a saucer or soup-plate,
taking out all the seeds.

Stir the butter and sugar to a cream.

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.

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.