Dessert
Baked orange pudding
Baked orange pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a batter of two eggs, a cupful of milk, a tablespoonful of melted butter and ab.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a batter of two eggs, a cupful of milk, a tablespoonful of melted butter and about three cupfuls of flour into which have been sifted two teaspoonfuls of baking-powder.
- Peel, seed and cut into bits four oranges;
Historical transcription
Source method
- 1
Make a batter of two eggs, a cupful of milk, a tablespoonful of melted butter and about three cupfuls of flour into which have been sifted two teaspoonfuls of baking-powder. Peel, seed and cut into bits four oranges; beat these into the batter and bake in a greased pudding-dish in a hot oven. Serve with hot liquid sauce made according to the following recipe:
Nutrition pending
No invented nutrition numbers.
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