Mrs. Beeton's All About Cookery

The most trusted name in the Victorian kitchen, arranged A to Z: over a thousand recipes with the price of every dish worked out to the penny — including what to serve at a ball supper, and how to carve what you serve.

Home › O › Orange Pudding, Seville

Orange Pudding, Seville

Take them out carefully with a spoon
Take them out carefully with a spoon

INoranges, 4 oz. of fresh butter, 12 almonds, 1/2 lb. of sifted sugar, the juice of 1 lemon, 6 eggs. AVERAGE COST, 18. 9d.

Boil the oranges and chop them finely, the almonds, blanched and chopped, and the taking out all the pips. Put the butter, sugar, into a saucepan, to which add the orange-pulp and the lemon-juice. Put it on ORANGE SALAD. a hot-plate to warm, mixing all together until the butter is thoroughly melted. Turn the mixture out, let it get cold, then add the eggs, which should be well whipped.

Put all into a baking-dish, bordered with puff-paste, and bake from 1/2 hour to 40 minutes, according to the heat of the oven.

TIME.- hour to 40 minutes.

SEASONABLE from November to May.

Read next

← Orange Pudding, BakedOrange Salad →