A Boke of Gode Cookery Presents

To make the Orange pudding

PERIOD: England, 17th century | SOURCE: The Cooks Guide: Or, Rare Receipts for Cookery, 1654 | CLASS: Authentic

DESCRIPTION: An orange custard

To make the Orange pudding.

Take the rind of a small Orange, paired very thin, and boiled in several waters till it be very tender, then beat it very fine in a morter, then put to it four ounces of fine sugar, four ounces of fresh butter, the yolks of six eggs, and a spoonfull or two of cream, with a very little salt; beat all these together in a morter while the oven heats then bake it in puff-paste.

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