CLICK HERE Subscribe to FREE Weekly Newsletter

Foodreference.com - Recipe Section
A collection of modern, classic, historic, cookbook, restaurant and chefs recipes, including cooking tips, techniques & methods

All contents of this website are Copyright © 1990--2008 James T. Ehler and FoodReference.com, unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited. Contact email: james@foodreference.com

Recipes from American Cookery
 by Amelia Simmons (1796)

PUDDINGS

Orange Pudding

Three spoons of ground boiled rice, 9 of melted butter, 9 of wine, 9 eggs, half pound currants, six ounces sugar, one pint milk, half a nutmeg, juice of one orange, and one orange peel; lay in paste No. 7. bake one hour.

 

. 1796 COOKBOOK . . PREFACE . . 2nd PREFACE . . MEATS . . FISH . . PIES . . CUSTARDS . . TARTS . . PUDDINGS . . Rice Puddings . . More Rice Puddings . . Tasty Indian Puddings . . A Sunderland Pudding . . A Whitpot . . A Bread Pudding . . A Flour Pudding . . A Boiled Flour Pudding . . A Cream Almond Pudding . . An Apple Pudding Dumplin . . Potatoe Pudding . . Apple Pudding . . Carrot Pudding . . Crookneck or Winter Squash . . Pompkin . . Orange Pudding . . A Lemon Pudding . . An Orange Pudding . . Marlborough Pudding . . A Plumb Pudding . . Plumb Pudding, Boiled . . Quince Pudding . . PASTES . . SYLLABUBS . . CAKE RECIPES . . RUSK RECIPES . . PRESERVES .

. Home . . RECIPES . . About & Contact . . Links .