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Orange Pudding

To make an Orange Pudding

You must take sixteen yolks of eggs, beat them fine, mix them with half a pound of butter melted, and half a pound of white sugar, half a pint of cream, a little rose water, and a little nutmeg. Cut the peel of a fine large Seville orange so thin as none of the white appears, beat it fine in a mortar till it is like a paste, and by degree mix in the above ingredients all together; then lay a puff paste all over the dish, pour in the ingredients, and bake it.

From the Art of Cookery made Plain and Easy, by Mrs. Glasse, 1805

Our interpretation:

Colonial eggs were smaller so use 13 - 14 eggs. A half pound of sugar is about 1 1/8 cups. We replaced the rose water with juice from about ½ orange (about ¼ cup). Use about a half a nutmeg, grated. Use any pie crust; Pepperidge Farm makes a puff paste, located in the freezer aisle of your grocery store. Cook in a moderate oven (350º.) It is done when a knife comes out clean.