Orange Pudding

ORANGE PUDDING - 1

1. Take three large seville oranges, the clearest kind you can get, grate off the out-rhine.
2. Take eight eggs (leave out six of the whites), half a pound of double refined sugar, beat and put it to your eggs, then beat them both together for half an hour.
3. Take three ounces of sweet almonds blanched, beat them with a spoonful or two of fair water to keep them from oiling.
4. Half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of oranges, and mix all together.
5. Lay a thin paste over your dish and bake it, but not in too hot an oven.

ORANGE PUDDING - 2

1. Take half a pound of candid orange, cut them in thin slices, and beat them in a marble mortar to a pulp.
2. Take six eggs (leave out half of the whites), half a pound of butter, and the juice of one orange.
3. Mix them together, and sweeten it with fine powder sugar, then bake it with thin paste under it.

ORANGE PUDDING - 3

1. 4 oranges, 1 pint of milk, 3 eggs, 1 tablespoonful of corn flour, sugar to taste.
2. Peel and slice the oranges and remove the pips, place the fruit in a pie-dish, and sprinkle with sugar.
3. Boil the milk, and thicken it with the corn flour.
4. Let the milk cool, beat up the eggs, and add them carefully to the thickened milk, taking care not to do so while it is too hot.
5. Pour the custard over the fruit, and bake the pudding in a moderate oven until the custard is set. Serve hot or cold.