ORANGE PUDDING 1-3

ORANGE PUDDING #1

Take three large seville oranges, the clearest kind you can get,
grate off the out-rhine;

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;

take three ounces of sweet almonds blanched, beat them with a
spoonful or two of fair water to keep them from oiling,

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; lay a thin paste over your dish and bake
it, but not in too hot an oven.


ORANGE PUDDING #2

Take half a pound of candid orange, cut them in thin slices,
and beat them in a marble mortar to a pulp;

take six eggs, (leave out half of the whites)

half a pound of butter, and the juice of one orange; mix them
together, and sweeten it with fine powder sugar,

then bake it with thin paste under it.

ORANGE PUDDING #3

Take three or four seville oranges, the clearest skins you can get,
pare them very thin,

boil the peel in a pretty quantity of water, shift them two or three
times in the boiling water to take out the bitter taste;
when it is boiled you must beat it very fine in a marble mortar;

take ten eggs, (leave out six of the whites)

three quarters of a pound of loaf sugar, beat it and put it to your
eggs, beat them together for half an hour, put to them half a pound
of melter butter,

and the juice of two or three oranges, as they are of goodness,

mix all together, and bake it with a thin paste over your dish.