Dessert
Steamed orange pudding (1)
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
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.
- Soak a cupful of bread-crumbs in a cupful of milk until very soft;
- beat into them three whipped eggs, two tablespoonfuls of powdered suet and three-quarters of a cupful of sugar.
- Carefully peel and divide into half lobes three oranges, dredge each piece thoroughly with flour, and stir the fruit into the above mixture.
- Turn into a greased pudding mold with a closely fitting top and steam for at least three hours.
- Turn the pudding out upon a hot platter, set in the oven for five minutes to dry, and send to the table with a hard sauce.
Historical transcription
Source method
- 1
Soak a cupful of bread-crumbs in a cupful of milk until very soft; beat into them three whipped eggs, two tablespoonfuls of powdered suet and three-quarters of a cupful of sugar. Carefully peel and divide into half lobes three oranges, dredge each piece thoroughly with flour, and stir the fruit into the above mixture. Turn into a greased pudding mold with a closely fitting top and steam for at least three hours. Turn the pudding out upon a hot platter, set in the oven for five minutes to dry, and send to the table with a hard sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.