Dessert
Boiled orange pudding (2)
Boiled orange pudding (2), preserved from Marion Harland’s 1903 cookbook with ingredient cues including make a light paste of a pint of flour and three-quarters of a cupful of shortening—h.
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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 light paste of a pint of flour and three-quarters of a cupful of shortening—half butter, half cottolene or other fat—wet with enough iced water to make it of the proper consistency to roll out.
- Sprinkle the fruit well with granulated sugar and roll up the pastry.
- Fold the ends closely together, sew the pudding into a floured cheese-cloth bag, and boil for nearly two hours.
- Serve very hot with a hard sauce flavored with orange juice and a half teaspoonful of the grated peel.
Historical transcription
Source method
- 1
Make a light paste of a pint of flour and three-quarters of a cupful of shortening—half butter, half cottolene or other fat—wet with enough iced water to make it of the proper consistency to roll out. Set in a cold place for several hours. Roll into a large sheet and cover this thickly with juicy oranges, peeled, sliced and seeded. Sprinkle the fruit well with granulated sugar and roll up the pastry. Fold the ends closely together, sew the pudding into a floured cheese-cloth bag, and boil for nearly two hours. Serve very hot with a hard sauce flavored with orange juice and a half teaspoonful of the grated peel.
Nutrition pending
No invented nutrition numbers.
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