Ingredients:
- 5 large oranges
- 1 cup sugar
- 1 point boiling milk
- 3 egg yolks
- 1/2 cup sugar
- 1 Tablespoon corn starch
- 3 egg whites
- sugar
Preparation:
Seed and slice five large oranges; pour over them a cup of sugar. Take one pint of boiling milk; add yolks of three eggs, one-half cup of sugar, a tablespoon of corn starch; boil until it thickens; when nearly cold, pour over the oranges. Beat whites of the eggs with a little sugar; spread over the top, and brown in oven.
MRS. W. C. RAPP AND MISS NELLIE LINSLEY.
Recipes 1894 Style |Puddings 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
