To make an Orange Pudding

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 049

Herkunftsbezeichnung(en): Sevilla Orangen (Pomeranzen)


Pare off the Rind of two Sevile Oranges very thin; shred and beat it very small in a Stone Mortar; add to it Half a Pound of Butter, Half a Pound of Sugar, and the Yolks of sixteen Eggs; beat altogether in the Mortar till it is of an even Colour, then pour it into a Dish, in which you have laid a Sheet of Puff-paste, and bake it.


Orangenpudding (Orangendessert)


Marlene Ernst

Marlene Ernst (Transkription): "To make an Orange Pudding", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 049,
online unter: (09.08.2022).

Datenbankeintrag erstellt von Marlene Ernst.