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Golden Pudding
Mrs. Bert Steir. 1 C stale bread crumbs 2 egg yolks 1/3 C sugar 1/2 orange 4 egg whites Cover the bread crumbs with milk. Beat egg yolks, add sugar, juice and grated rind of ½ orange and bread crumbs. Fold in well beaten egg-whites. Place in buttered pan and set in hot water. Bake about 20 minutes or until custard is set. Serve with following sauce: 1/3 C butter 1 C powdered sugar 2 egg yolks 1/3 C milk Grated rind ½ orange Mrs. H. Good.
Cook above ingredients in double boiler until mixture thickens. Add 1 t orange extract. ½ C tapioca
A bread-crumb soufflé-custard baked in a water bath, with a stirred orange sauce. Two things need filling in: the oven temperature, which the original omits entirely, and the stray line at the end.
- The stray tapioca"1½ C tapioca" at the close has no role in this recipe; it appears to be a stray line carried over from adjacent text. Ignore it.
- Oven temperatureNone is given. A custard set in a water bath wants 325-350F; higher and the egg curdles at the edges before the centre sets.
- How much milk"Cover the bread crumbs with milk" is genuinely open. Roughly a cup will soak 1 cup of soft crumbs to a loose porridge; the mixture should be wet enough to fall from a spoon, not soupy.
- Stale bread crumbsSoft crumbs torn from day-old bread, not dry packaged crumbs, which are considerably denser and will absorb noticeably more milk.
- Egg ratioTwo yolks and four whites is deliberate; the extra whites lift it. The original says "well beaten" whites; fold them in gently so the air is not knocked out.
- TimingTwenty minutes suits a shallow pan of an inch or so. A deeper dish will need 35-45 minutes; the centre should barely tremble when the pan is nudged.
- The sauceThe sauce calls for the grated rind of half an orange. Cook it over water that is steaming, not boiling, and stir constantly until it coats a spoon, around 170F. Past that the yolks scramble.
- Orange extractAdd it off the heat, after the sauce has thickened — alcohol-based extracts lose their aroma over sustained heat.
- YieldServes four modestly. The sauce makes upwards of a cup, which is generous for that amount of pudding.
Bread-crumb puddings of this kind were a familiar way a thrifty kitchen turned the end of a loaf into a dessert, and this one shows the more refined form: beaten whites folded in for lightness, a water bath for a smooth set, citrus for perfume. The name presumably describes the colour the yolks and orange rind produce. Note the split attribution -- Mrs. Bert Steir supplies the pudding, Mrs. H. Good the sauce that follows it. Community cookbooks of this sort were assembled from contributions solicited from members, which accounts for two hands appearing in a single entry.