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Orange Pudding No. 1
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It must be ice cold when served.
✨ Vintage Recipe
A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). It must be ice cold when served.
Preserved exactly as written in the original source
Mix the ground rice with a little of the cold milk
Put the remainder of the milk in the double boiler, and when it boils stir in the mixed rice
Stir for five minutes; then add the butter and set away to cool
Beat together the sugar, the yolks of eight eggs and whites of four
Grate the rinds and squeeze the juice of the oranges into this
Stir all into the cooked mixture
Have a pudding-dish holding about three quarts lined with paste
Pour the preparation into this and bake in a moderate oven for forty minutes
Beat the remaining four whites of the eggs to a stiff froth and gradually beat in the powdered sugar
Cover the pudding with this
Return to the oven and cook ten minutes, leaving the door open
Set away to cool
It must be ice cold when served
Modern guidance to help you succeed with this vintage recipe
Cooking the ground rice in milk creates a stable starch base that thickens the custard and prevents curdling during baking. The double boiler gently heats the eggs without scrambling them, while the pastry shell insulates the bottom from direct heat. Beating the meringue with the oven door open allows moisture to escape gradually, creating a stable foam that won't weep or collapse upon cooling.
The entire pudding can be prepared up to 2 days in advance. Bake completely with the meringue topping, cool to room temperature, then cover loosely with plastic wrap (ensure it doesn't touch the meringue) and refrigerate. The meringue may lose some volume but will still provide an attractive presentation.
Store covered in the refrigerator for up to 3 days. The pudding must remain cold and should not be brought to room temperature before serving. The meringue will gradually weep and the pastry will soften over time, so this dessert is best enjoyed within 24 hours of baking.
AI-generated tips from Chef Cecil's culinary database
The entire pudding can be prepared up to 2 days in advance. Bake completely with the meringue topping, cool to room temperature, then cover loosely with plastic wrap (ensure it doesn't touch the meringue) and refrigerate. The meringue may lose some volume but will still provide an attractive presentation.
Store covered in the refrigerator for up to 3 days. The pudding must remain cold and should not be brought to room temperature before serving. The meringue will gradually weep and the pastry will soften over time, so this dessert is best enjoyed within 24 hours of baking.
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